Derek Ratcliffe 
This is a great, hearty easy to make meal for vegans, vegetarians or anyone looking for a meatless option. If your out of kidney beans or prefer a variety, sub in your favourite beans and enjoy!
Add kidney beans and bay leaf (or epazote leaf) to pot and cover with water – set to medium heat
when beans boil reduce head to medium and add 1 tbsp oil
mince one onion and one garlic – add to pot
simmer uncovered until cooked – approx 1.5 hours
when close to done get large frying pan on stove on medium heat with other tablespoon of oil
mince other onion, pepper and garlic and add to preheated pan, season with salt and pepper
saute onion until soft – chop and add tomato – continue to cook on medium
add onion mixture to blender with 4 tablespoons of cooked beans no more then 1/4 cup of cooking water from the beans
*if any additional water is in beans, drain off and discard*
blend the mixture until combined, add back to beans. add the whole mess to the frying pan to heat through and evaporate any excess water.
top with minced chili’s if you want
Ingredients
Directions
Add kidney beans and bay leaf (or epazote leaf) to pot and cover with water – set to medium heat
when beans boil reduce head to medium and add 1 tbsp oil
mince one onion and one garlic – add to pot
simmer uncovered until cooked – approx 1.5 hours
when close to done get large frying pan on stove on medium heat with other tablespoon of oil
mince other onion, pepper and garlic and add to preheated pan, season with salt and pepper
saute onion until soft – chop and add tomato – continue to cook on medium
add onion mixture to blender with 4 tablespoons of cooked beans no more then 1/4 cup of cooking water from the beans
*if any additional water is in beans, drain off and discard*
blend the mixture until combined, add back to beans. add the whole mess to the frying pan to heat through and evaporate any excess water.
top with minced chili’s if you want
