Mexican beans

Serves 4-6

Ingredients

1 red capsicum

1 green capsicum

3 carrots

3-4 stalks of celery

1 brown onion

4 cloves of garlic

2 x 400g cans of diced tomatoes of passata

1 x 400g can of kidney beans or ½ cups of cooked kidney beans

1 tbsp paprika

1 tbsp smoked paprika

1-2 tsp ground cumin

1 tbsp dried oregano

Method

Dice all the veg up about 1cm, chop the garlic.

In a large pot heat 1 ½ tbsp olive oil, through all the veg in a stir, cook for 1-2 minutes and then add spices, cook another 1 minute and then add tomatoes and kidney beans, add about ½ can worth of water. Simmer for about half an hour until the veg is tender.

You can take this mix and put in an ovenproof dish, break in 1-2 eggs each and sprinkle over some grated cheese, bake at 200 fan forced for 10 minutes or the eggs are done to your liking. Serve up with extra veg and sour cream if you like!