Method

• 1.
  Soak beans, almonds and seeds first thing in the morning – they want at least 4-6 hours immersed in water. You can soak the almonds and pumpkin seeds together, but keep the beans separate.
• 2.
  Heat the oven to 220°C.
• 3.
  Drain the soaked beans, place in a large pan and cover with cold water. Bring to the simmer and cook for 35-40 minutes until they are tender. Drain in a colander set over a bowl, reserving the cooking liquid. Set aside.
• 4.
  Meanwhile, place the peppers on a baking tray and roast in the hot oven for 30-40 minutes until the flesh has softened and the skin has blistered. Transfer the cooked peppers to a heatproof bowl and cover with a clean cloth. (This will help to loosen the skins, making peeling easier.)
• 5.
  While the peppers are roasting, drain the almonds and pumpkin seeds and place them in a small roasting tray. Drizzle with 1 tbs olive oil, sprinkle with smoked paprika and chilli flakes, if using, and tear over half the rosemary. Season with salt and pepper and tumble everything together. Bake for 10-12 minutes, stirring once during cooking, until toasted.
• 6.
  Place a large saucepan over a medium heat. Add 2 tbs olive oil and, when it’s hot, add the onion and garlic and season with a little salt and pepper. Chop the leaves from the remaining rosemary and add this to the pan. Stir regularly and, when onion and garlic are soft and sweet (about 8-10 minutes), add the beans and stir well. Add 300ml of the bean cooking liquid and bring to a gentle simmer.
• 7.
  After 5 minutes or so, smash the beans. I do this with a hand-held stick blender, but you could simply squash them with a potato masher. You want a creamy, yet textured consistency. Season well and keep warm.
• 8.
  Remove the peppers from the bowl, peel away the skins and discard in the compost. Halve peppers and remove seeds, then season with salt and pepper and drizzle over the remaining olive oil.
• 9.
  Spoon out the bashed beans onto a warmed platter, arrange the peppers over the top and sprinkle over the toasted nuts and seeds. Serve at once.