Sometimes a meat-free dish is well needed. I randomly bought a tin of kidney beans in chilli sauce by accident when I was trying to make a Congolese bean stew and had picked this up instead of kidney beans in water so needed to make something with it.

I don’t really cook with kidney beans and as it already came with a sauce I was very confused on what to do with it. Then I had a “light bulb moment” and realised I can make something. All I had in the fridge was vegetables so I took a green pepper and an onion and made this lovely vegetarian dish which tasted great – we served it with rice. The whole family loved it!

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Chilli Beans Recipe

Time: 25 mins
Serving: 1-4 people

Ingredients:

• Tin of kidney beans in chilli sauce
  1 onion – chopped
  1 green pepper
  Vegetable or sunflower oil

For the seasoning:

• A pinch of salt
  1-2 pinches of black pepper
  1tsp soy sauce or Maggi sauce (liquid seasoning)

Method:

1. Put your saucepan or wok on a medium/high heat and add your oil.
2. Add the onions and fry until nearly golden then add in the green peppers.
3. Keep on the same heat until the peppers have softened which should take about 5-7 mins. Add a splash of water and cover to let the steam from the water evaporate soften the peppers.
4. Add the salt, pepper and soy sauce/maggi sauce then add your tin of chilli kidney beans and turn the heat to low/medium to simmer for about 10 mins.
5. By now, the flavours from the seasonings, onion and pepper should’ve mixed beautifully with the beans. Remove from the heat and leave to cool down slightly.
6. Serve with rice or crusty bread or even eat them without any accompaniment. Enjoy! 🙂