Caribbean Bean Stew
This is based on a recipe from Linda Majzlik's excellent cookery book, A Vegan Taste of the Caribbean, which is available from several of the online vegan shops. (Serves 4.)
1 tin kidney beans, drained and rinsed
Heat the oil in a large pan and gently fry the onion and garlic until softened. Add the tomatoes, tomato purée and soy sauce and cook until pulpy.
Add all the remaining ingredients and stir well. Bring to the boil, cover and simmer for 30 minutes, stirring occasionally.
Remove the bay leaves and serve. Delicious!
This is delicious served with sweetcorn rice.