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Pre heat oven to 200c
Roast the garlic, tomatoes and red peppers for 20 mins until lightly charring.
When done, allow to cool, then peel the skins off the red pepper, and blend the flesh with the garlic, tomatoes, and stock.
Season to taste.
Fry off the onion on a gentle heat for 10 mins with a pinch of salt.
Add the blended sauce, beans, and serve with a drizzle of olive oil, cream, balsamic, red pepper, cracked black pepper and fresh basil.