1: Pre-heat the oven to 190C.
2: Cut the peppers and courgette into big chunks, drizzle with olive oil and roast for 25 minutes.
3: Slice the onion into half moons and finely chop the garlic.
4: Cut the tomatoes into small cubes.
5: Heat a pan, add olive oil and sauté the onions for 5-8 minutes until starting to brown.
6: Add the garlic and sauté for 1 minute.
7: Add in the tomatoes and chilli flakes and cook until soft.
8: Pour in the butterbeans and their water, capers and olives, and bring to a boil, then simmer for 15 mins until thick.
9: Once the vegetables are done in the oven, add them into the beans and sprinkle with fresh basil to finish.
