Entertaining Side

Mixed beans with roasted capsicum and pine nuts

Name: Mixed beans with roasted capsicum and pine nuts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 2 red capsicums, quartered; 200g green beans, trimmed; 200g yellow butter beans, trimmed; 200g flat (Roman) beans, trimmed; 2 tomatoes, seeds removed, finely chopped; 1/4 cup (40g) toasted pine nuts; 1/4 cup (60ml) extra virgin olive oil; 1 tablespoon balsamic vinegar

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15m

10m

Mixed beans with roasted capsicum and pine nuts

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by Sarah Hobbs

Recipe writer and editor

Oct 03, 2015

This relaxed summer side is the perfect compliment to any Christmas main.

2 red capsicums, quartered
200g green beans, trimmed
200g yellow butter beans, trimmed
200g flat (Roman) beans, trimmed
2 tomatoes, seeds removed, finely chopped
1/4 cup (40g) toasted pine nuts
1/4 cup (60ml) extra virgin olive oil
1 tablespoon balsamic vinegar

Method

1.

Preheat the grill to high. Grill capsicums, skin-side up, for 5-7 minutes until skin is charred and blistered. Transfer to a heatproof bowl, cover with plastic wrap, then set aside for 5 minutes to cool.
2.

Meanwhile, cook beans in a large saucepan of salted boiling water for 2-3 minutes until tender but still crisp. Refresh under cold water, then drain well.
3.

Once cool enough to handle, peel capsicum and finely chop. Place in a bowl with the tomato, pine nuts, oil and vinegar and toss to combine. Season to taste.
4.

Transfer the beans to a large serving plate. Spoon over capsicum mixture, then serve immediately.