• 2 large or 3 smaller red peppers
• ½ lb (225 g) dried kidney beans
• 2 sticks celery
• 1 or 2 bay leaves
• Salt and pepper
• 2½ pints (1.4 litres) vegetable stock

Method:

1. Soak the kidney beans overnight in enough water to cover or boil for a couple of minutes and then soak for an hour.
2. Peel and coarsely chop the onion, chop the celery and de-seed the peppers and chop finely.
3. Drain off the liquid on the kidney beans and add the onions, celery, bay leave(s), salt and pepper, red peppers and stock.
4. Bring to the boil over high heat, stirring occaionally, and then reduce the heat to a simmer, partially covered, for 2 to 3 hours until the beans are very tender.
5. Remove the bay leaves and either push through a sieve or put through a blender.
6. Return to the pan and re-heat without boiling.
7. Serve hot.

Serves 4. Nice when garnished with some chopped hard-boiled egg and accompanied with some crusty bread.

Note: Make sure that the beans are thoroughly cooked. Spice it up by adding a chilli pepper to the ingredients.