Preparation time: 10 minutes
Cooking time: Beans 40 minutes, stew 25 minutes 

UTENSILS
1 medium saucepan
1 large saucepan, knife, wooden spoon

INGREDIENTS
4 ounces dried red kidney beans soaked overnight (or for four hours)
1 large green or red pepper, chopped
I large (14 ounce) tin of tomatoes
2 onions, chopped
2 cloves of garlic, chopped
Half a teaspoonful of chili powder
1 level teaspoonful of Marmite
2 tablespoonfuls of tomato puree
2 teaspoonfuls of oregano
1  and a half tablespoonfuls of oil

METHOD
1. Cook beans in the liquid for 40 minutes (25minutes in a pressure cooker) , fast boiling for at least ten minutes
2. Fry onions, pepper and garlic in a large saucepan until soft, stirring with a high heat.
3. Add tinned tomatoes and kidney beans and everything else except oregano
4. Turn down heat, simmer gently for fifteen more minutes adding more water if necessary
5. Add the oregano and simmer for five more minutes
6. Serve with baked potatoes or with omlettes. The flavour is improved if it is kept overnight.