For butter beans with peppers & olives,
soak and cook the dried butter beans as for Butter beans with olives. Add 1,5 red or yellow peppers, cored, deseeded and sliced, to the tagine or saucepan with the garlic, onions, chillies, coriander seeds and sugar and cook for 3 minutes. Add the drained butter beans, olives, lemon juice and thyme, cover and cook gently for 15 minutes. Omit the tomatoes. Season the tagine and garnish with the flat leaf parsley.