Paprika Peppers and Beans with Pan con Tomate
- 29 mintotal time
- $1.93£1.20a serving
- 516490calories
- 1918 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Paprika-roasted peppers, red onion and white beans on one tray, with garlicky grated-tomato toast.
Ingredients
Serves 4.
- 2 bell peppers, cut into thick strips
- 1½ red onions, cut into wedges
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 3 garlic cloves
- 11 oz crusty bread (French loaf or baguette)
- 2 tomatoes
- 4 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp dried oregano
- salt, to taste
- 2 tsp apple cider vinegar
Contains: wheat (gluten). Check the label: milk, soy, sesame, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 425°F. Toss the bell peppers and red onion with 2 tablespoons of the olive oil, the smoked paprika, dried oregano and a good pinch of salt on a large baking tray and roast for 10 minutes.
- Meanwhile, pat the beans dry with absorbent paper. Slice 2 of the garlic cloves. Add the beans and sliced garlic to the tray with 1 tablespoon of the oil, toss and roast for 10 minutes more, until the peppers are soft and charred at the edges and the beans are hot and lightly crisp.
- While the tray is in, slice the crusty bread and toast it directly on another oven shelf for the last 5 minutes, until crisp. Halve the tomato, grate the cut sides on the coarse side of a box grater into a bowl, discarding the skins, and season with salt.
- Rub the toast with the cut side of the last garlic clove, halved, spoon over the grated tomato and drizzle with the rest of the oil.
- Splash the apple cider vinegar over the tray and serve the peppers and beans with the tomato toast.
Leftovers: The peppers and beans keep in the fridge for 3 days; reheat until piping hot or eat at room temperature. Make the toast fresh.
Ingredients
Serves 4.
- 2 peppers (red, yellow or green), cut into thick strips
- 1½ red onions, cut into wedges
- 2 × 400 g tins cannellini beans, drained and rinsed
- 3 garlic cloves
- 300 g crusty bread (baguette or bloomer)
- 2 tomatoes
- 4 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp dried oregano
- salt, to taste
- 2 tsp cider or white wine vinegar
Contains: gluten. Check the label: milk, soya, sesame, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 220°C (200°C fan). Toss the peppers and red onion with 2 tablespoons of the olive oil, the smoked paprika, dried oregano and a good pinch of salt on a large baking tray and roast for 10 minutes.
- Meanwhile, pat the beans dry with absorbent paper. Slice 2 of the garlic cloves. Add the beans and sliced garlic to the tray with 1 tablespoon of the oil, toss and roast for 10 minutes more, until the peppers are soft and charred at the edges and the beans are hot and lightly crisp.
- While the tray is in, slice the crusty bread and toast it directly on another oven shelf for the last 5 minutes, until crisp. Halve the tomato, grate the cut sides on the coarse side of a box grater into a bowl, discarding the skins, and season with salt.
- Rub the toast with the cut side of the last garlic clove, halved, spoon over the grated tomato and drizzle with the rest of the oil.
- Splash the cider or white wine vinegar over the tray and serve the peppers and beans with the tomato toast.
Leftovers: The peppers and beans keep in the fridge for 3 days; reheat until piping hot or eat at room temperature. Make the toast fresh.
Nutrition per serving
| Calories | 516 |
|---|---|
| Protein | 19 g |
| Carbohydrate | 77 g |
| Fat | 16 g |
| Fiber | 11 g |
| Sodium | 868 mg |
| Calories | 490 |
|---|---|
| Protein | 18 g |
| Carbohydrate | 71 g |
| Fat | 17 g |
| Fibre | 14 g |
| Sodium | 313 mg |
Worked out from the ingredients, 392 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.93 a serving in the US (range $1.48–$2.56) and £1.20 in the UK (range £0.92–£1.59). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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