Prep time  5 minutes

Cooking time 25 minutes

Serves  4


  • 1 red onion
  • 3 cloves garlic, minced
  • 150g Quick Hydrate Pea Mince
  • 1 red pepper, sliced
  • 2 tbs tomato puree
  • 1 tsp each of cumin, paprika and hot chilli powder 
  • ½ tsp dried majoram
  • 1 tsp sugar
  • 2 tsp vegetable bouillon
  • 1 tsp worcestershire sauce 
  • 400g tin tomatoes
  • 2 tbs red wine (optional)
  • 410g tin red kidney beans or aduki beans, drained 


Heat 2 tbs oil in a pan, cook the onions and red peppers for 5 minutes until soft. Add garlic and cook for a further minute. Add the spices cook for 5 minutes and then add in the tomato purée.

Add the Quick Hydrate Pea Mince, the rest of the ingredients, and a further 200ml of water or stock to the pan, season to taste.

Simmer for 15 minutes.

serving suggestion

Basmati rice.