4 Tbsp Olive oil
3 Garlic cloves – peeled and sliced
1 Red chilli – chopped fine
1 Red onion – diced
2 tsp Smoked paprika
1 tsp Cumin – ground
1 x 400g can whole peeled Tomatoes

2 x 425g cans cooked Pinto beans – drained

5 Tbsp Huffman’s Hot Sauce

Sea salt to taste

Heat olive oil in a pot over a very low flame
Slice garlic, chop chilli and dice red onion, keeping them separated from each other
Turn heat up to medium, add garlic and chilli
Fry until lightly browned, stirring often
Add onions to stop garlic from browning too much and stir well
Lower heat again and sweat onions for 2 minutes
Add spices and sweat a further 2 minutes stirring occasionally
Add tomatoes and their juices, break them up a little with the back of a spoon
Raise heat and bring to a simmer
Add beans and mix well
Simmer very gently until thickened and almost no liquid remains
Add Hot sauce and season to taste
Mash to a coarse puree