Mexican Beans With Chili - cooking recipe

Ingredients

500 g dried red kidney beans
3 tablespoons olive oil
1 large onion, finely chopped
1 capsicum, diced (green or red)
1 green chili pepper, chopped
1 teaspoon oregano
2 teaspoons ground cumin, toasted
1 tablespoon paprika
1/2 teaspoon chili powder (optional)
400 g canned whole tomatoes
2 teaspoons brown sugar
salt, to taste
1 cup cheese, tasty, finely grated
1 cup sour cream
1 cup spring onion, finely chopped (scallions)

Preparation

Wash dried beans well and soak in plenty of water for some hours, or bring to boil, turn off heat and leave covered for 2 hours.
Drain, cover with fresh water and bring to boil, simmer for 1.5 hours or until tender.
Drain, reserving a cup of the cooking liquid.
Heat olive oil in heavy-based saucepan and cook onion, capsicum, garlic and chilli until onion is soft and translucent.
Add oregano and cumin and fry for one minute.
Add paprika, chilli, canned tomatoes with their juice, sugar salt.
Bring to boil and simmer for a few minutes, stirring to break up tomatoes.
Return beans and reserved cooking liquid to pan.
Simmer, covered for 30 minutes longer.
Serve ladled over rice and top each serving with a sprinkling of cheese, a spoonful of sour cream and chopped spring onions.