Ingredients:
oil ( for frying)
2 vegetable bouillon cubes, crumbled
2 apples, peeled and grated
2 onions, chopped
2 carrots, grated
3 tablespoons tomato puree
1/2 pint water
2 tablespoons cider vinegar or 2 tablespoons white wine vinegar
1 tablespoon dried mustard
1 teaspoon oregano
1 teaspoon cumin
2 teaspoons sugar
450 g cooked red kidney beans
salt and pepper
Directions:
Fry the stock cubes, onions, apples and carrots for 5 mins in a non-stick pan.
Mix the water with the other ingredients apart from the beans and add to the pan, stir well and simmer for 2 minutes.
Add the beans and continue to simmer for 30 mins, adding water as necessary.
Serve with rice, salad and crusty bread.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.