This is rustic, hearty and delicious and very healthy. If you dont eat soya just omit and use less liquid, there is protein in the kidney beans. Serve with tacos or brown rice.

Engredyan sèvi 4

one large onion, diced

yon gwo kawòt, diced

yon baton nan seleri, diced

4 dan nan lay, mens

yon ti kiyè nan origan sèk

2 teaspoons of dried crushed chillies (if you like it spicy!)

lwil oliv legim

sèl ak pwav

2 gwo kiyè nan sòs soya fè nwa

a teaspoon of Marmite (si ou vle)

2 gwo kiyè nan pure tomat

60g (2 ons) of chilled soya mince

a tablespoon of smoked paprika

yon 400g (14 ons) ka nan tomat

yon 400g (14 ons) can of kidney beans (net weight 240g or 8 ak 1/2 ons)

Metòd

Sweat the onion, carrot, celery and garlic on a low heat in a lidded saucepan with some vegetable oil and salt stirring occasionally

Sweat for 10 to 15 minutes or until the onion has softened

Add 2 ti kiyè luil (or less, this is quite spicy!) of dried chillies, and the oregano

Ajoute 100ml (3 ak yon 1/2 ons likid) nan dlo, bring to the boil and simmer with the lid on for 10 minit

Add the tin of tomatoes, soy sauce, tomato puree and paprika, stir and bring back to the boil. Stir in the soya mince and drained kidney beans

Simmer until the carrot have softened, stirring occasionally and adding more water if necessary