Chili beans

Ingredients

• 1 large cup of Kidney beans (either pre-cooked or a tin)
• 1tsp of Salt
• 1stp Turmeric
• 1tsp Chili
• 1 Onion
• 1 Tomato
• 1 red pepper
• 2 cloves of garlic
• knob of ginger (tsp)
• 1tsp Coconut oil
• 1tsp Cumin
• 1 tsp coriander seeds
• 1/2 tsp of black pepper corns
• Asofoetida (pinch per serving)
• Tablespoon of coconut cream
• Coriander leaf

Method (if you are using dried chickpeas – soak overnight and boil in salt water (1 tsp) for 2 hours or until soft.

• Pre-heat oven to 180
• Roughly chop onion, tomato, pepper, medium chili pepper, ginger and garlic. Place ingredients into a baking dish and add oil, spices and salt. Mix well and place dish into oven. Roast for about 30minutes or until cooked. When cooked, place contents into a blender with x2 cups of water. Blend until smooth
• Place sauce into a pot and add the pre-cooked kidney beans
• Cook for 20mins on a low-medium heat
• Finely chop Coriander leaf
• Serve with brown basmati rice, coriander leaf & a side salad