INGREDIENTS

2 onions, chopped
1 capsicum, chopped
4 cloves of garlic finely chopped
1 apple chopped
1 400g (14 oz) can of black beans (rinsed and drained)
1 400g (14 oz) can chickpeas (rinsed and drained)
1 400g (14 oz can) cannellini beans (rinsed and drained)
2 400g (14 oz) cans of chopped tomatoes (low salt)
¼ cup dried dates chopped
1 tablespoon of cider vinegar
2 teaspoons of smoked paprika

DIRECTIONS

1. Preheat the oven to 180 degrees Celsius
2. Heat a large pan on a medium to high heat. Add the onion and cook for around 3 minutes or until it starts to soften.
3. Add the capsicum and garlic and cook another 3 minutes, continue stirring. Add the apple and cook for another minute. Add the beans and remove from heat.
4. Get out a blender and blend the tomatoes with the dates, paprika and vinegar until pureed.
5. Combine the tomatoes with the beans and mix well.
6. Pour into a baking dish, cover, and bake for 30 minutes. Uncover and bake another 30 minutes. Serve.