Smokey Mixed Bean Stew

I cannot eat certain beans, so prior to developing allergies, I would have made this dish with kidney beans, lentils and black beans, so instead I have used borlotti beans, cannellini beans and chickpeas and it tastes fantastic.

400 g can of borlotti beans
400 g can of cannellini beans
400 g can of chickpeas
2 medium onions chopped
3 tbsp rapeseed oil
1 tsp cayenne pepper or to taste (I like very spicy food)
2 tsp smoked paprika
2 tbsp tomato puree
1 clove of garlic crushed
500 ml of vegetable stock

Serves 4

Saute the onions in the oil for 10 mins until translucent, add the garlic and cook for another 2-3 mins.   Add the cayenne pepper and paprika, turn the heat down to avoid burning the spices and fry for 2-3 mins, add the tomato puree and cook for a further 5 mins.   Drain the borlotti and cannellini beans and crush half of them with a potato masher, add to the pan with the chickpeas and vegetable stock.   Continue to cook for 15-20 mins until the sauce has thickened.   I like to serve with either rice, quinoa or potato rosti.