3 lg Onions coarsely chopped
8 fl Vegetable stock
4    Red peppers coarsely chopped
4    Stalks celery chopped
1/2 ts Cumin
1 ts Coriander
pn Cayenne pepper
1/2 ts Dried thyme
1/4 ts Dried oregano
1 cn (14 oz) chopped tomatoes
1    Bay leaf
Salt and freshly ground
-pepper to taste
4 fl Red wine
2 cn Kidney beans (14 oz each)
-drained and rinsed
2 tb Dry wholemeal breadcrumbs
2 tb Grated parmesan cheese

1. Preheat oven to 400 degrees F, 200 degrees C, gas mark 6.

2. Put the onions in a frying pan with 6 fl or 180 ml of stock. Cover. Boil
for 5 minutes. Uncover. Reduce heat somewhat and simmer until amber brown
and beginning to stick to the pan.

3. Stir in peppers, celery and a splash of stock. Stir and cook until the
added vegetables are softened.

4. Stir in cumin, coriander, cayenne pepper, thyme, oregano tomatoes, bay
leaf, salt, pepper and wine. Simmer, stirring occasionally for 20 to 30
minutes until thick and savoury.

5. Stir in the beans. Spread in a baking dish. Sprinkle with a mixture of
bread crumbs and grated cheese.

The recipe can be prepared to this point and refridgerated until needed.

6. Bake the beans for 30 minutes uncovered until bubbling and browned on
top.

For a very low fat recipe ommit the cheese.