This is a great alternative to chili con carne – made with beans, tomatoes, potatoes and lots of spices

Preparation time: 30 minutes

What you need:

1 tablespoon oil

1 large onion, chopped

3 garlic cloves, minced

4 tablespoons tomato puree

28oz (2 cans)/ 400g red beans (kidney beans or small red beans), drained and cooked  – if you use dried beans, soak them in water overnight, rinse the next day and cook in water for about 45 minutes or until tender)

3 tomatoes, diced; you can substitute with one 14oz/400g can

2 medium potatoes, peeled and diced

½ cup/50g walnuts or pecans, roughly chopped

2 teaspoons salt

1 tablespoon coriander powder

½ teaspoon cinnamon

1 tablespoon cumin

1 tablespoon paprika

½ teaspoon chili powder (more if you like it spicier)

1 bunch fresh coriander or parsley, chopped (optional)

How to do it:

Heat oil at medium to high in large pot, add onions, reduce to medium heat and cook until translucent

Add garlic and let cook for another minute

Add tomato paste, paprika, coriander, salt, chili powder and tomatoes and let simmer for 4-5 minutes

Add potatoes and let cook at low heat for another 4-5 minutes

Add beans and walnuts, stir carefully and let simmer at low heat for another 6-7 minutes, taste and add more spices as needed

Add tomato juice or more tomato paste with a bit of water if you want it more liquid.

Add chopped coriander/parsley at the end and mix carefully, keep some for garnish

Serve with fresh bread or baguette!