Ingredients

• punnet cherry tomatoes (approx 15)
• 2 garlic cloves
• 1 red chilli
• 1 onion
• 1 red onion
• 1 tbsp tomato puree
• 1 carton tomato passata
• 1 tbsp cajun spice
• small bunch coriander
• 1 lime
• 1 tin chopped tomatoes
• 1 tin green lentils
• 1 tin red kidney beans
• 1 tin chickpeas
• ( i like using the three different types for texture but it can also be made with just kidney beans or your preferred choice)

Salsa

• 1 red onion
• 10 cherry tomatoes
• coriander, small bunch
• 1 lime
• avocado (optional)

Garnish and assembly

• handful corn tortilla chips
• 1 spoon on warm spicy beans
• 1 spoon of salsa
• Optional sour cream and grated cheese
• You can also serve the spicy beans with boiled rice or potato as another option.

Method

1. Fry off garlic, onion and chilli in a little oil without colour.
2. Add spices and tomato paste and stir for about 1 minute.
3. Add fresh tomatoes(cut in half), keep some aside for salsa and cook down, and reduce slightly.
4. Add passata and tin beans and peas.
5. Cook over a low heat for about 1 hour and a half - you can always put everything into a dish or slow cooker and cook as a casserole.
6. Check seasoning add salt and pepper if needed.

Salsa

1. Chop all ingredients, small and mix together with a little salt.