Written by Diana

* 275g/9.5oz dried red kidney beans, picked over and soaked
* 2 tsp salt, or to taste
* 3 tbsp vegetable oil
* 1 medium onion, peeled and finely chopped
* 2 cloves garlic, peeled and finely chopped
* 1/2 large green pepper, seeded and cut into small dice
* 1 tsp ground cumin
* 250ml/8floz tomato passata
* 1/4 tsp cayenne pepper
* 1 tbsp lemon juice
* 1.5 tbsp smooth peanut butter

Drain the beans and put them in a saucepan with 1.5 litres (2.5 pints) water. Bring to the boil. Turn the heat to low, cover and cook gently for 2 - 2.5 hours, or until beans are very tender. Alternatively, cook the beans in a pressure cooker. Add the salt to the beans and stir to mix. Remove from the heat.

Put the oil in a wide, medium pan and set over medium heat. Add the onion, garlic and green pepper. Stir and fry until the onions have turned translucent, turning the heat down as needed. Add the cumin and stir once. Put in the passata, cayenne, lemon juice ans 120ml (4floz) water. Stir and bring to a simmer. Turn the heat to low and simmer gently, stirring now and then, for 15 minutes.

Meanwhile, put the peanut butter in a small bowl. Slowly add about 6 tablespoons of the liquid from the beans, mixing as you go. Pour this mixture back into the pan of beans.

When the tomato mixture has finished cooking, pour it into the pan of beans. Stir, and bring to a simmer. Cover, turn the heat to low and simmer gently for 10 minutes, stirring now and then. Serve hot.

Serves 4-6.