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PEEL and finely chop the red onion and garlic cloves. REMOVE the seeds of the bell pepper and chop into cubes. REMOVE the seeds of the jalapeño and red chili pepper if you prefer a milder version.
CHOP them into pieces and set the jalapeño aside for garnish. COOK the rice of your choice and divide the lime into wedges.
PLACE the beans and corn in a colander to drain them and if you like you can rinse them a bit with cold water.
HEAT olive oil in a heavy bottomed pan and sauté the onion, garlic and red chili pepper. After a few minutes you can also ADD the red bell pepper.
Again, after another few minutes you can add the tomato paste along with cumin, coriander, chili powder, smoked paprika and cinnamon. ADD a dash of water and after a few minutes you can also add the tomatoes, kidney beans, corn and brown (or white) beans.
Bring to a boil and then turn down the heat to let it simmer for about 20 minutes with the lid on. SEASON with pepper, salt and maybe some more spices.
SERVE this dish with rice, lime wedges, jalapeño, crème fraîche and fresh parsley or cilantro. Enjoy!