3 tbls of Olive Oil
1 onion - diced
1 clove of garlic - finely chopped
2 sticks of celery - finely chopped
1 red pepper - diced
1 green pepper -diced
2 small red chillies - finely chopped
½ pint of vegetable stock
1 tsp of cumin
½ tsp of paprika
1 tin of chopped tomatoes
1 bayleaf
1 lemon - 3 strips of peel
425g of mixed beans - of your choice, e.g. butter beans, black eye, haricot vert
1tbls of tomato puree
Bunch of fresh coriander chopped
Halen Môn and black pepper

METHOD

Heat the oil in a large saucepan. Add the onion, garlic, celery, red pepper, coriander and chilli and fry, for approximately 6 minutes, stirring occasionally.

Mix in the tomato puree, cumin and paprika, and heat through.
Add the tomatoes, stock and bay leaf. Mix thoroughly.

To finish, add the beans and the lemon zest to the chilli and season with salt and pepper.

Increase the heat, bring to the boil. Then cover and simmer gently for 30 minutes.

Serve with rice, sour cream and fresh coriander.

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