Ingredients:
1 tbsp of olive oil
1 medium onion, chopped
1 garlic clove
1 tbsp of tomato puree
1 tsp of chilli flakes
1 tsp of ground cumin
400g chopped tomatoes, tinned
500ml of vegetable stock
400g tinned beans (mixed, black or kidney)
4 roasted red peppers from a jar, chopped
2 limes
Method:
Heat the oil in a deep saucepan and fry the chopped onion over medium heat until tender. Add the garlic and tomato purée and stir until combined.
Sprinkle in the spices and cook for another minute. Now pour in the chopped tomatoes.
Half fill the empty can of tomatoes with water and then pour into the pan.
Add in the stock and simmer on medium heat for 10-15 minutes, with the lid off the pan.
Season with a little salt and pepper after you have tasted it, that way you can adjust to your taste.
Add the beans and red peppers, and cook for another 15 minutes until the pepper is tender.
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