SpiceTheWorld

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Ingredients

2 Tablespoon Vegetable Oil

2 Carrots, finely chopped

2 Celery Sticks, finely chopped

2 Onions, finely chopped

2 Teaspoon Dried Mixed Herbs

2 Garlic Cloves, finely grated

1 Red Pepper, sliced

1 Green Pepper, sliced

3 Teaspoon Chilli Powder

2 Teaspoon Paprika

2 Tablespoon Tomato Puree

400 Gram Red Kidney Beans

400 Gram Black Eyed Beans

800 Gram Chopped Tomatoes

400 Ml Vegetable Stock

Method

Heat the oil in a large saucepan over a low-medium heat and fry the carrots, celery, onions and mixed herbs for 10-12 mins, stirring occasionally until the veg is soft but not golden.

You may need to add a splash of water if the veg starts to catch.

Stir in the garlic and both peppers, and cook for a further 5 mins until the peppers begin to soften.

Sprinkle in the chilli powder and paprika, turn up the heat to medium, then stir and cook for 1 min.

Mix in the tomato purée and cook for a further 1 min, then pour in all of the beans, the tomatoes and stock.

Stir well, bring to the boil, then reduce the heat to a simmer.

Cook for 25-35 mins until the beans are tender and the sauce has thickened.

Serve with rice, grated cheddar and soured cream, etc.

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