Kidney Beans with Olive Oil, Potato and Carrot

How to prepare

Boil the fresh kidney beans for 10 minutes or if using dry 30 minutes until they are almost tender.
Heat the oil and add the onions and cook until they are caramelised.
Add the tomato paste, stir well and cook for 1 minute.
Add the potato and carrot and 120ml of boiling water and simmer until they are almost tender.
Add the kidney beans and cook for a further 10-15 minutes.
Squeeze lemon juice onto the dish just before serving.