Easy Chilli Kidney Beans

Serves 4-6, and wonderful as a side dish to a Western main course. You can add minced meat to make this dish more substantial and a meal in itself taken together with corn bread, or any other suitable bread variety. Chilli beans keep well in the fridge (days) or freezer (weeks), and corn bread can keep in a dry container for a week (from my experience). Reheat in microwave when ready to enjoy beans, corn bread, or both together. Click on the picture below to see enlarged version of our dinner of lamb chops accompanied by mashed potato and chilli beans.

Ingredients:
Olive oil
1 onion, chopped
1 can red kidney beans, drained
1/2 can chopped tomatoes
1/4 cup tomato paste
dash or more of chilli powder (how spicy do you want it?)
a little water and salt (only if deemed necessary--use the look and taste test)

Method:
1. Heat oil in sauce pot/pan and saute the chopped onions on medium heat until they are soft.
2. Add all the rest of the ingredients, bring to a boil, and let simmer for 15-30 minutes, depending on how soft you like the beans. Stir occasionally to prevent charring at the bottom.