Serves 2-4

Ingredients:

40 ml Extra virgin olive oil

3 anchovy fillets

1 onion, thinly sliced

2 red bullhorns, thinly sliced

2 garlic cloves, minced

2 bay leaves

1 Tbls. tomato paste

pinch of chili flakes

1 tsp. minced rosemary leaves

1 (400g) tin of borlotti beans or other tinned bean of your choice

splash of white wine vinegar

Handful of chopped parsley

Method:

Cook anchovies, garlic, onion and capsicum in the olive oil over medium/low heat for 15 minutes with a good pinch of salt. Next, add in the tomato paste, rosemary and chili flakes and cook for another 5-10 minutes until the mixture looks very concentrated. Add in the tin of beans with their liquid, plus half a tin of water and the bay leaves and simmer for a further 5-7 minutes. Finish with a splash of white wine vinegar and chopped parsley and taste for seasoning. You will probably need to add some salt.

Serve with cooked rice or alongside cooked pork, roasted chicken, eggs, or fried polenta.