* 30 ml (2 tablespoons) Vegetable oil)
* 1 medium Onion, peeled and finely chopped
* 3 Cloves garlic, peeled and crushed
* ½ to 1 teaspoon Chilli powder or to taste
* 1 x 400g (14 oz) can of Plum tomatoes, chopped
* 142 ml (¼ pint) Vegetable stock
* 1 teaspoon whole Grain Mustard
* 15 ml (1 tablespoons) Black treacle or dark Molasses
* 1 x 425 g (15 oz) can Red kidney beans, rinsed and drained
* 1 x 425 g (15 oz) can black eye Beans, rinsed and drained
* Sea salt and Freshly ground black pepper
* 1 tablespoon chopped Parsley
'''to garnish'''
* 1 small Red pepper or a few spring onions, chopped (optional)

===Method===
* Heat the Oil in a pan, give it a good grind of Black pepper and then sauté the Onion and Garlic until it softens and starts to take some colour, about 5 minutes.
* Sprinkle the Chilli powder over the Onions and mix well.
* Add the Tomatoes, Stock, Molasses, mustard and the Beans. Bring to the Boil vigorously, uncovered for 15 minutes stirring now and then. Simmer for longer if you want a thicker consistency.
* Add the chopped Parsley , taste and adjust the seasoning if necessary. Simmer for a further 5 minutes.
* Roast the red pepper, remove the seeds and pith and chop into slices

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