1 tbsp olive oil
2 onions, diced
2 celery stick, chopped
2 carrots, chopped
2 tbsp tomato purée
2 tbsp soft dark brown sugar
3 mixed peppers, sliced
3 garlic gloves, crushed
2 tsp ground coriander
2 tsp paprika
1 1/2 tsp ground cumin
420g canned haricot beans, drained and rinsed
420g canned kidney beans, drained and rinsed
420g borlotti beans, drained and rinsed
2 x 400g canned chopped tomatoes
300ml strong coffee
5 tbsp Dr Trouble Double Oak Smoked Chilli Sauce
Serves 6 – Preparation time 10 minutes – Cooking time 1 hour 40 minutes
Heat the olive oil in a heavy-based pan and gently fry the onions, celery and carrots for 10 minutes, until softened.
Add all of the ingredients to the pan, give it a good stir and if it needs it, add enough water to just cover the beans. Cover with a lid and simmer for 1 1/2 hours, or until the beans are tender, topping up with more water if needed, or removing the lid for the last 30 minutes of cooking if there is too much liquid.
Serve alone, or with vegan sausages or baked potatoes.