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.