Directions

• In a blender whizz up the capsicum & onion.
• Heat up a tablespoon of oil and add the capsicum mixture, plus garlic to a frying pan. Fry for a few minutes until this mixture softens.
• Add the teaspoon of red wine vinegar and stir to reduce for a minute. Stir in the cumin, then add water and ½ a stock cube.
• Drain the beans and add them to the seasoning, then simmer until the liquid reduces into a delicious sauce.
• Serve over a bed of steaming white rice, with a dash of lime and chopped crunchy greens or wrap in soft tortillas with a salsa on the side.
• Serves 1-2