Chop the onion and bell pepper into large pieces and finely mince the garlic. Heat the oil in a deep frying pan and sauté the onion, then add the bell pepper and garlic and fry everything while stirring for about 3 minutes.

Add the tomato paste, the diced tomatoes in juice, and the seasoning mix, and let it all simmer gently until cooked.

Add the drained corn and beans and heat everything through thoroughly while stirring. Add some water or broth if the sauce is too thick.

Serve with parsley, boiled rice, and a dollop of (plant-based) crème fraîche.