Ingredients | 6 servings 

Olive oil

1 brown onion, diced

2-3 cloves garlic, minced

Spices: 

1 tsp: cumin, garlic, smoked paprika, ground coriander, oregano

½ tsp: chilli powder, cayenne pepper

¼ tsp white pepper

1 tbsp tomato paste 

1 tin chopped tomatoes 

1 jar queen butter beans (including bean water)

1 tin kidney beans (drained)

Lots of black pepper

Generous pinch salt 

Method 

In a large saucepan cook the onion and garlic (plus a pinch of salt) in some olive oil until soft and cooked through. Stir in the spices giving them a minute or so to infuse. Stir in the tomato paste followed by chopped tomatoes. Make sure to rinse out any excess tomato juice with water and add it into the pan! Add the beans and then season generously with black pepper and salt. Cover with the lid and bring to a simmer. Remove the lid, give everything a stir and let it cook on a medium low heat (slow simmer) for about 15-20 minutes. Stir occasionally to prevent the bottom from burning. Serve with eggs, cheese and crusty bread. Save excess for future breakfast/ lunch in the fridge or freezer.