This is a very versatile Middle Eastern dish. It is eaten for breakfast in many Arabic countries, but is also fine for dinner. Eat with pita bread.
3 tablespoons olive oil
1 large onion, chopped
1 hot chilli, finely chopped, or more to taste
1 tomato, chopped
2 teaspoons tomato paste
2 (420g) cans red kidney beans, undrained
1 1/2 teaspoons ground cumin
1 1/2 teaspoons curry powder
1 pinch salt and black pepper to taste
Preparation:15min › Cook:25min › Ready in:40min
Heat olive oil in a large frypan over medium heat; cook the onion, stirring occasionally until translucent, about 5 minutes.
Stir in the chilli; cook and stir until softened, about 5 more minutes. Mix in tomato and tomato paste; stir to combine with the onion and chilli.
Pour in the kidney beans with their liquid; stir in the cumin and curry powder. Bring the mixture to a boil, reduce heat to medium-low and simmer until the beans are hot and the sauce has thickened, about 15 minutes.