2 Tins of Chopped Tomatoes (in their juices)
1 Cup of Mushrooms
2 Tins of Kidney Beans
1 Green Bell Pepper
Dash of Cayenne Pepper
Spices - I used salt, pepper, a mixture of Indian spices (don't ask me which ones, it was a pre-made mix), and garlic salt (there is nothing bad about garlic salt).
You can also add in various other vegetables - just go with what you like. This recipe is very open to customisation.
- Slice everything (except the tinned tomatoes and kidney beans, obviously), and deseed the tomatoes and bell pepper.
- Fry the onion, mushrooms, tomatoes, and bell pepper together. When the onions start to go translucent around the edges, add the tomatoes and juice, and bring to a simmer.
- Add the (strained) kidney beans and leave to simmer for about twenty minutes. Season to taste.
The liquid should reduce as it simmers - if you want it thinner, add the water from the kidney beans.
I find this freezes really well, and lasts in the fridge for about a week. It's quite proteiny, especially if you go ahead and add a few more tins of beans (any kind, really).