1tbsp olive oil
1 large onion, finely
chopped
1 garlic clove, peeled and
crushed
1tbsp tomato puree
2tsp chilli powder
1tsp cumin
1 large tin chopped
tomatoes
1 large tin mixed beans,
drained
1 large tin kidney beans,
drained and rinsed
1 large tin baked beans
1 large red pepper, cut
into chunks
500ml vegetable stock
Heat oil. Fry onion over a
gentle heat until soft. Add garlic and cook for a minute more.
Add tomato puree and cook
through, stirring.
Then sprinkle in the
spices.
Tip in chopped tomatoes
and stock.
Bring to the boil, then
simmer for 15 – 20 minutes.
Allow to cool and blend
until smooth.
Return to the pan and add
all the other ingredients.
Cook for another 15
minutes.
Can be frozen and reheated later.
Serve with some tortilla
chips.
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