Serves 1 - 2    Hot   Vegan   Vegetarian  Pulses Vegetables   Main Course  Dairy Gluten Wheat Free   Eggless

1 tbsp Vegetable Oil

½ Onion, chopped

1 Garlic Clove, crushed

¼ - ½ teaspoon Chilli Powder

1 Stick of Celery, sliced

1 Small Carrot, peeled and chopped

1x 200g/7oz tin Kidney Beans, drained and rinsed

1x 200g/7oz tin Black Eyed beans, drained and rinsed

1x 200g/7oz tin Tomatoes

150ml/5fl.oz. Stock

Salt and Black Pepper

1. Heat the oil in a medium sized saucepan add the onion and garlic and sauté gently for about 5 minutes until soft and transparent, stirring from time to time.

2. Add the chilli powder, celery and carrot, partially cover with a lid and cook for 8-10 minutes.

3. Add the beans to the pan, mix well then pour in the stock and season with salt and pepper. Bring the mixture to the boil, stirring constantly then reduce the heat, cover and simmer for 20-25 minutes.

Serve hot on its own or over boiled rice.

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