This will keep refrigerated for up to 1 week.
2 tbsp olive oil
1 large onion, thinly sliced
90 g (â…“ cup) tomato purée
400 g can red kidney beans, rinsed, drained
2 Seville oranges or limes, juiced
2 tsp ground marjoram
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a frying pan over medium heat. Add onion and cook for 8 minutes or until golden. Add tomato purée, beans, orange juice and marjoram, and cook, stirring, for 1 minute or until combined. Season with salt and pepper, and serve at room temperature.
Makes 1½ cups.
As seen in Feast Magazine, Issue 13, pg87.
Photography by John Laurie