Dice the onion & peppers and dice or grate the carrot.
1 onion, 1 medium carrot, 1 red pepper
Pour a drizzle of olive oil in a large saucepan and fry off the onion, pepper and carrot on a low to medium heat until soft, about 4-5 minutes.
2 tablespoon olive oil
Mince or grate the garlic and add to the pan along with the all the spices. Stir and let the spices cook out for a few minutes.
2 cloves garlic, 1 teaspoon cumin, 2 teaspoon paprika, 2 teaspoon chilli powder
Drain the beans into a sieve and rinse under the tap to wash off the vinaigrette.
Add the beans, chopped tomatoes, cocoa powder, made up vegetable stock & bayleaf.
400g tin butter beans, 400g tin cannellini beans, 400g tin 5 bean salad, 2 x 400g tins chopped tomatoes, 200 ml Marigold Organic Swiss Vegetable Bouillon Stock Cube, 1 bayleaf
Simmer on the hob on a low/medium heat for 30-35 minutes to let the flavours infuse together.