Serves 4 – 5

  • 2 tbs veg. oil
  • 3 onions – chopped
  • 2-3 green chillies, de-seeded and finely chopped
  • 2 tbs ground cumin
  • 1 tsp cayenne pepper
  • 1/4 tsp allspice
  • 2 courgettes, 1 cm cubes
  • 2 tbs tomato puree
  • 400g tin pinto beans (rinsed
  • 100 ml red wine
  • Good handful of each finely chopped parsley, coriander, oregano
  • Salt & pepper

Heat oil (med-low heat), add and sweat the onions, stir occasionally until soft with some colour.

Add chillies, garlic, cumin, cayenne and allspice. Stir for 1 minute.

Add courgettes & pepper. Stir to coat well in spices (1 min).

Add tomato puree, tin toms, beans, wine and herbs.

Pour over 200 ml water, salt & pepper. Simmer for 30 minutes, stirring occasionally until veg is tender and sauce is thick.

 

Serve with guacamole, lettuce, soured cream, grated cheddar.

 

 

Advertisements