Ingredients

• 2 cans of beans, 1 black, 1 pinto (or cannellini) ¹
• 2 tbsp olive oil
• 1 large onion, chopped finely
• 2 red peppers, seeded and diced
• 2 garlic cloves, chopped very finely
• 1/2 tsp cumin seeds, crushed
• 1 tsp coriander seeds, crushed
• 1 tsp dried oregano
• 1/2 – 2 tsp chilli powder
• 3 tbsp tomato purée
• 800g canned chopped tomatoes (2 cans)
• 1 tsp sugar
• 1 tsp salt
• 600ml vegetable stock

Method

1. Heat the oil in a large saucepan. Cook the onion and peppers for 5 minutes, or until soft.
2. Stir in the garlic, cumin and coriander seeds, and oregano. Cook for a few seconds, or until the garlic is just beginning to colour.
3. Add the chilli powder and tomato purée. Cook for 1 minute.
4. Add the tomatoes, sugar, salt, beans and stock. Stir well and bring to the boil.
5. Cover and simmer over low heat for 45 minutes, stirring occasionally to prevent sticking.