This is a quick and hearty dish which can be made within 20 minutes or cooked in advance and eaten a day later.
3 tbsp olive oil
2 bay leaves
4-5 garlic cloves, finely chopped
2 onions, finely chopped
1 tsp ground cumin
2 tsp paprika
A pinch of chilli powder
a pinch of cinnamon
¼ tsp salt (optional)
2 tbsp tomato purée
400g canned chopped tomatoes, blended
400g canned kidney beans, drained and rinsed
¼ tsp freshly ground black pepper
A few washed and chopped coriander leaves, for garnish
Heat the oil on a medium heat in a large saucepan. Put in the bay leaves and mix.
Add the garlic and onions and cook for 5-7 minutes until lightly browned. Stir in the cumin,
paprika, chilli powder, cinnamon and salt, if using, into the mixture and cook for a further 5
Stir in the tomato puree. Then tip in the tomatoes and cook for 4-5 minutes. Once the
sauce begins to thicken, add the kidney beans and cook for a further 7-10 minutes.
Pour in the stock and and stir in the tomato purée, bring the mixture to the boil and leave it
Season with pepper and add the coriander leaves.
Serve hot with Mexican Green Rice.