Recipes

Pepperonata

Pepperonata.

Paul Flynn's face
Paul Flynn
Sat Jun 13 2020 - 05:55
Serves: 6
Course: Side Dish
Cooking Time: 0 hr 40 mins
Ingredients
  • 2 onions, peeled and finely sliced
  • 50mls olive oil
  • 3 red peppers, deseeded and sliced
  • 3 cloves of garlic, peeled and sliced
  • ½ a red chilli, deseeded and finely diced
  • 1tsp ground cumin
  • 1tsp smoked paprika
  • 1 tin of chopped tomatoes
  • 1 tin of kidney beans, drained and rinsed
  • 2 pieces of orange peel
  • ½tbsp of honey
  • Salt and pepper
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1 Cook the onion gently in the olive oil for 10 minutes in a covered pan.

2 Add the peppers, garlic, chilli and spices.

3 Cover and cook on low heat for another 20-25 minutes – until soft and sweet.

4 Add the tomatoes, kidney beans, orange peel and honey. Cook over a medium heat for another 10 minutes, with the lid off, until the mixture is thick and syrupy.

5 Season well and set aside until needed.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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