Spice up the humble bean for a hearty autumn brunch. The beans also go well with crispy bacon rashers.

Ingredients

• 1 onion, peeled and diced
• 2 tsp each minced garlic and ginger
• 1 tblsp Thai red curry paste
• 1 yellow pepper, diced
• 1 green pepper, diced
• 400 gram can Borlotti or kidney beans, well drained
• 400 gram can tomatoes, in juice, diced
• 2 tblsp chopped coriander

Method

1. Cook the onion, garlic and ginger in a dash of oil until softened.
2. Stir in the Thai curry paste and peppers and cook a further 1-2 minutes.
3. Add the beans and tomatoes. Cover and simmer for 5 minutes until hot. Stir in the coriander.
4. Serve the chilli in bowls topped with avocado slices and sour cream. Garnish with mint or Vietnamese mint.