2 tbsp olive oil
3 whole cloves
6 black peppercorns
1 small cinnamon stick
1 large onion, chopped
4 tomatoes, chopped
Couple of garlic cloves, chopped
1 tbsp root ginger, minced
1 tsp chilli powder
200g tinned/canned red beans, drained and rinsed
Salt & pepper to taste
What to do:
Heat the oil in a large saucepan over a medium heat.
Stir in the cloves, peppercorns and cinnamon. Cover and cook for 1 minute.
Add the onions and cook for about 3-4 minutes until soft.
Next chuck in the chopped tomatoes and mix well. Cook until almost all the juice has evaporated.
Stir in the garlic and ginger and sauté for 3 minutes.
Add the chilli powder, red beans, salt and pepper.
Mix well and cook for a further 5 minutes or so.