Mexican black beans and tomatoes

Heat a dash of oil in a saucepan. Add the onion and garlic and sauté over low heat until the onion is soft. Add the Gregg's Whole Cumin Seeds, Gregg's Ground Coriander and Wattie's Tomato Paste. Stir and continue cooking a further minute.

Pour over the Wattie's Mexican Style Tomatoes. Add the drained Wattie's Black Beans and chopped oregano. Stir and bring to the boil. Reduce heat and simmer for 15-20 minutes or until the sauce is reduced by a third. Stir in the chopped jalapeño peppers if wished. Serve in wraps or over rice. Garnish with fresh coriander leaves.