Mexican beans/lentils

1 onion
1 clove garlic
1 large carrot, diced
1 green capsicum, chopped (I used celery the other night, Amy)
1 tsp chilli
1 tsp cumin
1 tsp sweet or smoked paprika
1/2 tsp cinnamon
tin of chopped tomatoes
3/4 cup dried green lentils (OR 1 tin of refried beans plus 1 tin of other beans of your choice like kidney)
1 cup water
fresh coriander

Method 1:
Fry onion until golden. Add garlic, cook for 1-2 minutes. Add vegetables and saute on a low heat until they soften. Add the spices and cook for 2 minutes.

Now add the tomato, lentils and water.  If you are using canned beans, only use 1/2 cup water.

Simmer on a low heat until the lentils are cooked.  Usually takes about 40 minutes.

Serve with coriander.

Method 2:
Saute ingredients as before.  Add the lentils, tomato and water and bake in the oven, covered for 40 minutes.

Method 3:
Using other dried beans such as aduki, black beans, chick peas etc.

Soak the beans overnight in water. Boil them in new water for however long each one takes (or pressure cook them).

Add the cooked beans to the dish with the tomatoes - just add 1/2 cup of water and won't need to simmer for as long because they are already cooked.  Just enough to make a nice sauce.