Even for me, this wasn't hot enough, I think next time I make it I'm going to add some chilli powder in as well, but I wasn't sure how hot the chilli sauce was with the kidney beans. It was however really flavoursome. I served it with some lime and coriander rice, which was gorgeous and I put sour cream and grated cheese over the top. Delicious!
1 can kidney beans in chilli sauce
150g ish dried pinto beans
1 small can chopped tomatoes
1 tbsp tomato paste
1 onion, chopped
2 cloves garlic, chopped
1 tsp cumin
1 tsp oregano
Put all the ingredients into a slow cooker and cook on high for 4-5 hours, or on low for 8-10.
Serve over lime and coriander rice with sour cream and grated cheese on top.