Kidney beans are usually the least favourite beans, not sure why really as when cooked properly are so delicious! This is another cupboard hero recipe which only required few staple ingredients and some spices to create the most flavoursome dish! I served the beans with some paprika panfried peppers but you can totally just have them with some rice or with some baked potatoes. The bean are also perfect for freezing so you can double the quantities if you are planning some meal prepping for the week.

Serves 2-3 people

Ingredients:

1 white onion – finely chopped 

3 garlic cloves – crushed 

1 red or scotch bonnet chilli – deseeded and finely chopped 

1 tin of kidney beans ( keep the water!)

1/2 tsp of ground all spice 

1 tsp of ground coriander 

1 tsp of cumin powder 

1/2 tsp of smoked paprika

2 tsp of dried thyme 

1/2 tin of chopped tomatoes or tomato passata 

1 heaped tbsp of tomato puree 

1 tbsp of olive oil 

Salt & pepper to taste 

Paprika Peppers:

2/3 peppers – deseeded and cut into strips

2 garlic cloves – 

1 tbsp of olive oil

2 tsp of smoked paprika 

Salt & pepper to taste 

Serve with:

Plain rice, a dollop of coconut yogurt, sliced avocados, chopped coriander etc..

To large pan add the oil and the chopped onion. Sautee the onion on a medium heat for 5-7 minutes until it starts to caramelise and soften. Add in the crushed garlic and chopped chilli and cook for another couple of minutes. Add in all the spices, stir everything together and cook for 1 more minute. Add in the kidney beans with their water, tomato, tomato puree and dried thyme. Mix everything well, put the lid on and let it cook on a simmer for 20 minutes until super thick and creamy. Season to taste with salt & pepper. 

While the beans are simmering cook the peppers. Add the oil to a large frying pan. Once hot add the crushed garlic and fry for 1-2 minutes, make sure to keep stirring to prevent from burning. Add in the sliced peppers and the smoked paprika. Stir everything tougher and cook the peppers on a medium heat for around 10 minutes until soft.

Serve the beans with some rice and the paprika peppers on the side.