Three Bean Stew

500 g chopped tomatoes

400 g cooked/tinned Canellini beans

400 g cooked/tinned Berlotti   beans

400 g cooked/tinned Red Kidney beans

1 large chopped leek
1 grated Scotch Bonnet Chilli

 4 tsp ground Cumin

1 tsp paprika

4 bay leaves

6 cloves of garlic chopped

200 ml vegetable stock

2 tbs tomato paste

1 large shallot chopped

Mix all the ingredints in a large bowl or casserol dish.

Cover with foil to reduce evaporation and bake in a hot oven for 3 hours

Serve with rice and grilled courgetts