Country Crest

• 100g tinned kidney beans drained

• 100g tinned butter beans drained

• 200g tinned tomatoes chopped

• 20g olive oil

• 100g onions chopped

• 1 clove garlic crushed

• 10g chilli powder

• 5g ground cumin

• 20g flour

• 50g tomato puree

• 200ml water

• 100g chopped red and yellow peppers

• 50g sweet corn

Heat oil in a saucepan and gently cook onion for 3-4 mins.

Add the garlic and cook for further 2 min.

Stir in chilli powder and cumin powder cook for 2 mins.

Add in flour and cook for 3-4 mins.

Add in tomato puree, tinned tomatoes and water and cook for 5 mins.

Add in chopped peppers, red kidney beans, butter beans and sweet corn

simmer for 20-25 mins.

Yummy with Country Crest Potato Wedges!