• 1 tablespoon FRANK'S RedHot® Original Cayenne Pepper Sauce, (more if you like your heat!)
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 4 cloves garlic, peeled
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1x400 grams can of pinto beans, (you can also use borlotti or red kidney beans)
  • 200 millilitres vegetable or chicken stock
  • 1 vine ripened tomato, quartered
  • 2 bay leaves
  • A few sprigs of thyme
  • 2 sprigs of rosemary
  • Sea salt , to taste


  1. Begin by heating the oil in a heavy based casserole pan, and gently sweat the onions for 30 minutes until they become soft, sticky and golden.
  2. For the last few minutes, add the garlic cloves and fry them off until they begin to caramelise.
  3. Add the ground coriander, ground cumin and smoked paprika and fry off for a minute or two, stirring to cook out the spices.
  4. At this stage add the tinned beans with their juice to the pan with the stock, FRANK'S RedHot® Original Cayenne Pepper Sauce, tomato, bay leaves, thyme and rosemary.
  5. Cover with a lid and cook gently for 25 minutes, until the sauce has reduced into a thick soupy consistency, stirring regularly to avoid catching on the bottom.
  6. Before serving you will need to remove the herb stalks and check for seasoning. Chuck in more FRANK'S RedHot® sauce if you want that extra kick!
    Note: These can also be made ahead of time, kept in the fridge and just reheated gently on the stove when ready to eat.