Open a 400g can of cannellini beans, tip the contents into a sieve or colander and rinse under running water. Tip the beans into a pan with a dash of oil and let them fry for 8-10 minutes until they turn gold and start to crisp on the outside. Stir them occasionally but gently, so you avoid crushing them.
Drain a 350g bottle or tin of grilled red peppers, then slice them into thin strips – like ribbons of pappardelle. Warm 2 tbsp of olive oil in a shallow pan over a moderate heat, then add the peppers and leave until they start to sizzle. Add a little black pepper, then tear or cut 12 basil leaves to shreds, and stir them in. As the leaves start to darken and wilt, add the beans to the pan, fold everything together then transfer to 2 shallow dishes or plates.
Break a ball of burrata or cut a few slices of mozzarella and place on each mound of peppers and beans. Trickle with olive oil and serve. Enough for 2
Leave the beans to crisp up in the oil without stirring them too much. They need time, undisturbed, to develop a crisp coat. Once you add them to the peppers, toss briefly and gently to mix everything together.
Fat, flat butter beans are good in place of the cannellini, introducing a distinctly robust element. Include a clove or two of sliced garlic with the beans, added at the same time, letting it crisp to a pale nut brown.