Step 1

If you’re using dried kidney beans, drain the soaked beans in a colander, rinse thoroughly, then tip into a saucepan and cover with plenty of fresh cold water. Bring to the boil and cook at a rapid boil for 10 minutes, then reduce the heat and simmer gently for 1–2 hours, until soft. Drain, then set aside to cool.

Step 2

Heat a splash of oil in a wide casserole over a medium-low heat and fry the onion and garlic gently for 5 minutes until soft. Add the smoked paprika, herbs and fennel seeds, fry for 30 seconds more, then stir in the rice.

Step 3

Add the bay leaf, cooked (or tinned) beans, chopped tomatoes, stock cubes and boiling water and bring to a simmer. Cover with a lid and cook for 25 minutes.

Step 4

Stir in the frozen vegetables, cover with a lid and remove from the heat. Leave to stand for 5 minutes or until the vegetables are warmed through.