Serves 4

This dish is so fast to make and so tasty it will blow your mind.

400g/ 14oz can red kidney beans
400g/ 14oz can flageolet or small cannelloni beans
400g/ 14oz can borlotti beans
15ml (1 tablespoon) Olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 fresh red chilli, seeded and finely chopped
1 red (bell) pepper, seeded and coarsely chopped
2 bay leaves
10 ml (2 teaspoons) chopped fresh oregano
10 ml (2 teaspoons) ground cumin
5 ml (1 teaspoon) ground coriander
2.5 ml (½ teaspoon) ground cloves
15 ml (1 tablespoon) soft brown sugar
300 ml (½ pint/ 1¼ cups) vegetable stock
Salt and ground black pepper
Fresh coriander sprigs to garnish

For the salsa:
1 ripe avocado
45 ml (3 tablespoons) freshly squeezed lime juice
1 small red onion chopped
1 small fresh hot green chilli, finely sliced
3 ripe plum tomatoes, peeled, seeded and chopped
45 ml (3 tablespoons) chopped fresh coriander

Drain all beans in a colander and rinse thoroughly. Heat the oil in a heavy pan. Add the onion and cook over a low heat, stirring occasionally, for 3 minutes, until soft and transparent. Add the garlic, chilli, red pepper, bay leaves, oregano, cumin, coriander and cloves.

Stir well and cook for a further 3 minutes, then add the sugar, beans and stock and cook for 8 minutes. Season to taste with salt and pepper and leave over a low heat while you make the salsa.

Cut the avocado in half, remove the stone (pit), then peel it and dice the flesh. Toss it with the lime juice, and then add all the remaining salsa ingredients and season with plenty of black pepper. Mix well.

Spoon the beans into 4 serving bowls, garnish with sprigs of fresh coriander and serve with the salsa.