Prep Time 15 minutes
Cook Time 25 minutes
Keyword Easy
Servings 6
Calories 294 kcal


  • 2 tbsp Olive oil
  • 1 Large onion diced
  • 2 Garlic cloves crushed
  • 1 tsp Thyme leaves removed from sprigs
  • 600 g Tomato puree
  • 1680 g Canned red kidney beans 4 x 420g canned, undrained
  • 1 tbsp Fresh parsley chopped
  • Salt


  • In a large saucepan, fry onion, crushed garlic & thyme in oil on low to medium heat until soft.
  • Add tomato puree and continue cooking over medium heat until simmer.
  • Stir in canned beans and add salt to taste.
  • Bring heat down to low and let simmer for 20 minutes, stirring occasionally (crush some beans to thicken texture).*
  • Add chopped parsley to garnish prior to serving. Serve over steamed rice with the primary dish.


  • If sauce thickens then gradually add some hot water.

Bon appétit!


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