(Serves four to six)
- 1 small brown onion, thinly sliced
- 2 garlic cloves, crushed
- 2 tomatoes
- 420g can red kidney beans, drained, rinsed
- 1 sachet taco seasoning
- 1/4 teaspoon chilli powder
Lightly spray a saucepan with oil. Heat over medium heat. Add onion and cook, stirring, for 3 minutes or until soft. Add garlic and cook for 1 minute. Finely chop tomatoes. Add chopped tomatoes, beans, 1/4 cup cold water, taco seasoning and chilli powder to saucepan.
Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until liquid has reduced and thickened. Using a potato masher, roughly mash.