Sort and rinse pinto beans, black beans and chickpeas. Place in a large bowl and cover with water. Soak overnight.
Drain beans and place in a large heavy based pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. If necessary, add more water during cooking to prevent beans drying out.
Heat oil in a small frying pan over medium-high heat. Gently fry onion and garlic until onion is transparent. Stir cumin into onion mixture, then add to the beans with the passata. Simmer for 20 minutes.
Stir in sweetcorn and cinnamon and cook 15 minutes more. Season to taste with salt, pepper and cayenne before serving.
Made it vegetarian.
I loved this recipe. I'm embarassed to admit, I went back for several helpings after dinner. Using tinned beans made for really speedy prep. Thanks for the recipe. - 29 Sep 2008
Great recipe...I really enjoyed it! My comments are on the technique...soak the beans separately to avoid discolouring. Also, when you bring them to the boil, lower the heat and partially cover the pot. A mexican olla traditionally used to cook beans has holes in the cover to let steam escape. They should be cooked at a simmer, not a full boil. If you need to add water, add hot water from a kettle. Never add cold water..it lowers the temp too much! Finally, when you cook the onions, add the garllic only after the onion has turned translucent... browning the garlic will make it bitter! This is a great dish for all of us bean lovers. I've made it as directed and also have added cooked and crumbled chorizo... great both ways! Thanks! - 29 Sep 2008
I followed the suggestions to soak the beans separately. The tastiest part was eating the chickpeas as they were soaking. The final dish had virtually no flavour. It was very disappointing. - 21 Jun 2010