1. In a large saucepan, fry the onion in the oil for 2 – 3 minutes then add the potatoes and continue cooking for another 3 – 4 minutes, stirring frequently. 2. Add the beans, sprinkle over the cumin and cayenne and mix well together. 3. Whizz the tomatoes in a blender, then add the liquidized tomatoes to the pan; stir the contents, bring to the boil, cover and leave to simmer over a medium-low heat for about 15 minutes, stirring occasionally. 4. When the beans and potato are tender and tomatoes have reduced to a thick sauce, test for seasoning, adding salt and pepper as required; serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
