Baked Peppers with Mint & Black Eyed Beans

The small (and not so small) family run food stores across London have started a new revolution in choice over the past ten years or more.  Slowly, local residents have woken up to the fact that spices, herbs (both dried and fresh) and fresh vegetables are cheaper and that in many cases are of better quality and variety than the big supermarkets.

Across my small part of South East London, Penge, Sydenham, Beckenham and Crystal Palace, not only are there good quality small food stores that have been run for years by families, but also a new breed of Deli and specialist food shop.  In fact, if you have spare money to spend these days, there are is a shop for all pockets.

My current favourite (and has been for some years now) is the Penge Food Store, funnily enough opposite Sainsbury's on the same road.  I go there most Saturdays, buying an assortment of peppers, fresh herbs and other vegetables as well as my supplies of spices, olive oil and cheese.

One of my favourite dishes to serve with grilled meat is a mixed pepper and black eyed been bake, which takes less than 40 minutes to cook but tastes like it should have been in the oven for a lot longer.

The quantities below are enough for two people as the sole vegetable, or if serving with additional greens, possibly four.

• 500 grams of mixed peppers (I normally include both red and green paprika and the almost luminescent green sweet peppers for this dish.  The green paprika has a kick - not as much as a chilli, but a warmth that cuts through the sweetness of the rest of the dish).  Chopped across the peppers so you have an assortment of multi-coloured rings
• 100 grams of small aubergines - chopped
• Three large garlic cloves - chopped
• One regular tin of black eyed beans
• 20 grams of mint - chopped
• One teaspoon of dried thyme
• A good pinch of salt
• A good pinch of black pepper
• 100 grams of courgettes - sliced
• 50 ml of good olive oil
• 50 ml of cold water

In a deep oven dish, place all the ingredients (minus the water) and combine thoroughly, cover and leave to marinate for about an hour at room temperature.

Then pre-heat the oven to 180c.  Add the water just before you place the covered dish into the oven.

About half way through your 40 minutes, stir and check that the bake has not become too dry.  Return to the oven and then switch off after 40 minutes.  Allow to settle until you are ready to serve.  

Great with Lamb chops or thick slices of roast beef.

For something a little different, about 10 minutes before the end of the cooking time, add slices of goats or ewes cheese on the top and bake with the lid off.  Serve unleavened bread or pitas.