- Olive oil
- 1 small onion or shallot
- Clove of garlic, crushed
- Sprig of thyme
- 1/2 tsp espelette pepper, or chilli powder
- 1 pepper
- 2-3 sticks of celery
- 3 medium tomatoes, or a handful of cherry tomatoes
- Tin of butter, or bortoli beans, drained
Place a frying pan over a medium-high heat, add about a tablespoon of olive oil and sauté the onion and garlic with the thyme for five minutes. Add pepper or chilli powder, and then the rest of the ingredients, save the beans, and cook with the lid on for a further 10 minutes, until soft.
Toss in the beans, allowing them to heat through for a minute. You could omit the beans and stir in a beaten egg for a proper piperade. Serve immediately.