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01 October 2019

person 3-4  people
time 25 mins


  • 25g oil
  • 1 red onion diced
  • 3 garlic minced
  • 280g mixed peppers, cut into large dice
  • 1 tsp ground cumin
  • 1 tbsp dried oregano
  • 100g chipotle paste
  • 50g tomato paste
  • 250g passata sauce
  • 400g can of kidney beans, undrained
  • 400g can of turtle beans (black beans), drained
  • 1 Jalapeno pepper
  • Coriander leaf


  1. Fry onion, garlic and peppers in the oil for 5 minutes.
  2. Add cumin and oregano, fry briefly then add chipotle and tomato paste. Fry until aromatic for 2 minutes.
  3. Add passata and beans and cook for a further 15 minutes. Season with a little salt.
  4. Serve, garnish with sliced jalapeno and coriander.

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