If you are intending to use dried beans, soak 1 cup in plenty of water overnight.  Tip out the soak water.  Put the beans into a saucepan with fresh water, and bring to the boil.  Turn the heat down, and cook for 20 minutes or until cooked.

Ingredients:

3 teaspoons coconut oil
1 large onion,diced
1 green capsicum, diced
1 red capsicum, diced
2 cloves garlic, crushed
1 carrot, diced
1 teaspoon celtic sea salt
1 small bunch fresh basil, roughly chopped
2 teaspoons stock powder
1/4 teaspoon cayenne pepper
1 teaspoon cumin powder
1 can diced tomatoes
440g can or 1 1/2 cups cooked red kidney beans
1 teaspoon cornflour mixed with 1/4 cup water

Method

• In a heavy based saucepan, heat the oil on medium, and fry the garlic and onion without browning.  
• Add the capsicum, carrot, salt and basil.  
• Add the stock powder, pepper and cumin.  
• Add the tomatoes.  
• Add the beans and simmer for 5 minutes.  
• Add the cornflour mixture slowly to the pot while stirring to thicken - you may not need all of it.