Sadly my aunt passed away three days after I had written down this recipe... lucky to have it and share it with you.
1 tin red kidney bean, rinsed and drained
2 tins Cannellini beans (or Haricot beans or a mix of both), rinsed and drained
2 tins tomatoes chopped (OR 8 - 10 fresh, red ripe tomatoes, seeded, peeled and chopped)
4 tbsp olive oil
6 stalks celery, chopped
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
5 onions roughly chopped
1/2 tsp cumin, ground
1/2 tsp cinnamon, ground
1/4 tsp clove, ground
1/4 tsp ginger, ground
1/4 tsp chilli powder
1 tsp oregano, dry
1 tsp curry powder
1 tsp coriander (dried and crushed)
1/2 - lemon juiced
1 bowl of fresh coriander, chopped
salt to taste
3 cups water
(serves ... an army !)
Saute onions in olive oil until clear in colour. Add in the vegetables and tomatoes. Let them cook for about 5 minutes. Add in the beans, spices, salt and water. Cook slowly over a low heat for about 30 - 40 minutes. Be careful so as not to overcook the beans as they become too soft. At the end of cooking, add in fresh coriander and switch off fire.
Serve with brown rice. Enjoy !
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