Happy Pear Mexican Salsa, Mixed Beans and Coriander

INGREDIENTS

1 red onion 
2 cloves of garlic 
1 medium red pepper 
1 large fresh red chilli 
4 tablespoons water 
2 x 400g tins of mixed beans 
1 x 340g tin of sweetcorn
2 x 400g tins of good quality chopped tomatoes 
2 tablespoons tomato puree 
Juice of 1 lime 
1.5 tablespoons honey/agave syrup
2 teaspoons ground cumin 
0.5 teaspoon smoked paprika 
1 teaspoon ground allspice 
1/4 teaspoon freshly ground black pepper 
2.5 teaspoons salt 
A bunch of fresh coriander

Method

Peel the onion and garlic and chop then finely. Deseed the red pepper and the chilli, then cut the pepper into bite-size pieces and finely chop the chilli (include the seeds if you like it hot).

Put the onion and garlic into a large saucepan with the water and cook on a high heat for 5 minutes. Stir regularly, adding more water if they are sticking to the pan. When the onions are soft, add the red pepper and chilli and continue cooking for 3-5 minutes, stirring occasionally.

Drain the mixed beans and sweetcorn and rinse thoroughly. Add them to the pan along with the chopped tomatoes, tomato puree, lime juice, honey/agave syrup, cumin, smoked paprika, allspice, black pepper, and salt.

Mix all the ingredients well and bring to the boil, then reduce the heat and simmer over a low heat for 5 - 10 minutes. 
Chop the coriander and add just before serving. Serve with rice.