Dice the onion and pepper and add to the sauce pan with some olive oil.
Add in the tinned tomatoes and all the spices excluding the thyme and oregano.
Leave in the saucepan to simmer with the onions and peppers.
Meanwhile cook the Bird Eye Mexican bean mix to the back of pack instructions.
Drain the beans and add to saucepan.
Finally add in oregano and thyme and leave to simmer for 5 mins.
You’re then ready to serve hot.