Flamingo pea, smokey red pepper & kimchi stew recipe

Ingredients

• 500g H&B flamingo peas, washed & drained
• 1 jar H&B red sauce
• 1 jar H&B passata
• 2 red peppers, deseeded & chopped into 1cm pieces
• 4 whole tomatoes, cut in half
• 1 tbsp olive oil
• 1 lemon, juiced
• 2 tbsp flat leaf parsely, chopped
• 2 tbsp H&B kimchi

Method

1. Preheat the oven to 180c.
2. Toss the peppers and tomatoes in the olive oil, put on a baking tray and roast for 15min, till the edges of the peppers begin to darken.
3. While the peppers and tomatoes are cooking, add the peas to a pan and cover the in twice their height with cold water. Bring to a simmer over a medium-low heat. Check after a few minutes to see if cooked. - you are looking for the peas to have some crunch but you can crush them between your fingers - once this has been reached, drain. 
4. Add the peas back into the pan, pour in the jars of red sauce, passata, peppers and tomatoes. Bring the pan to a simmer, reduce the heat and cook for a further 10-15 mins. If the stew begins to dry, add 2 cups of water. 
5. When the stew has thickened, take it off the heat and add the lemon juice, kimchi and parsley.
6. Season to taste and serve.