Serves 4

“A firm favourite of many or our guests! This is packed full of beans, lentils and veg and gives a very powerful health punch!”

Ingredients

• 1 tbsp. olive oil
• 1 large red onion, chopped
• 1 red pepper, chopped
• 2 garlic cloves, crushed
• 1 tsp. chilli powder (hot or mild to taste)
• 1 tsp. paprika
• 1 tsp. ground cumin
• 1 grated large carrot
• 1 grated medium courgette
• 410g can pinto beans
• 410g can green lentils
• 300ml vegetable stock (from reduced salt, no msg cube or granules)
• 400g can chopped tomatoes
• 1/2 tsp. dried marjoram
• 1 tsp. cocoa powder
• 2 tbsp. tomato puree
• 410g can red kidney beans

Method

1. Heat the oil in a pan and leave for 1-2 minutes
2. Add the onion and cook, stirring frequently for 5 minutes until soft
3. Add the garlic, red pepper, chilli powder, paprika and cumin. Stir and leave for 5 minutes stirring occasionally.
4. Add the pinto beans, green lentils, grated carrot and courgette and stir
5. Add the stock, the tomatoes, marjoram, cocoa powder and tomato puree and stir well
6. Simmer gently and bring to the boil, stir and put a lid on the pad.
7. Turn down the heat and simmer for 20 minutes stirring occasionally
8. Add the kidney beans, stir again and then simmer without the lid for 10 minutes
9. Remove from the heat and leave to stand for 10 minutes
10. Serve alone, with extra veg or wholegrain rice, bulgur, quinoa etc.

(or you can put all ingredients into slow cooker and cook for 4-8 hours)