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2 cup Bean, red kidney, canned in brine, drained

2 chilli Chilli (chili), red, raw

2 clove Garlic, peeled, raw

1 tomato Tomato, common, raw

1 cup Sweetcorn, canned in brine, drained

1 cup Capsicum, red, raw

1 spring onion Onion, spring, raw

• Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add chilli. Cook, stirring, for 1 minute or until fragrant. Add beans, tomato, tomato and 2/3 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer for 8 to 10 minutes or until slightly thickened. Remove from heat. Stand for 15 minutes. Meanwhile, cook corn in a large saucepan of boiling, salted water, for 5 minutes or until tender. Drain. Refresh under cold water. Drain. Place half the bean mixture in a processor. Process until almost smooth. Add processed mixture to remaining bean mixture. Stir to combine