Ingredients for 2 servings:
1. 1 teaspoon olive oil
2. 1 bell pepper
3. 1 onion
4. 200 ml beef broth
5. 1 (400 g) can kidney beans
6. 1 (70 g) can tomato paste
7. salt
8. chili powder (to taste)
9. oregano (to taste)
Directions:
1. Chop bell pepper and onion in bite-size chunks.
2. Rinse and drain kidney beans.
3. Heat oil in frying pan and saute bell pepper and onion chunks until lightly browned, about 2 minutes.
4. Add beef broth and the kidney beans.
5. Stir in tomato paste, salt (if using), chili powder and oregano.
6. Heat gently but do not boil.
7. Serve with fresh, crusty bread.