|2||red onions — finely sliced|
|4||tomatoes — large, peeled and chopped|
|1||red pepper — deseeded and chopped|
|1||green pepper — seeded and chopped|
|3||carrots — large, peeled and grated|
|250 ml||raw corn kernels|
|10 ml||red chilli — finely chopped|
|5 ml||paprika — smoked|
|5 ml||cayenne pepper|
|5 ml||quality masala|
|2,5 ml||garlic — cloves, chopped|
|2,5 ml||coriander — ground|
|salt and freshly ground black pepper — to taste|
|400 g||baked beans in tomato sauce|
1. Heat a large frying pan and add the butter. Once the butter has melted, add the onions and sauté them until they become translucent.
2. Add the rest of the ingredients except the baked beans and cook over low heat for about 15 minutes.
3. Add the beans. Stir occasionally and cook for a further 15 minutes until thick but still moist. That’s it!