Make the meatballs by blending half the onion, half the red pepper, the oregano, the paprika and
350g / 12 oz of the kidney beans in a blender or food processor for a few seconds. Add the beef
with seasoning and blend until well mixed. Turn the mixture on to a lightly floured board and form
into small balls.
Heat the wok, then add 2 tablespoons of the oil and, when hot, stir-fry the meatballs gently
until well browned on all sides. Remove with a slotted spoon and keep warm.
Wipe the wok clean, then add the remaining oil and cook the remaining onion and pepper and the
garlic for 3-4 minutes, until soft. Add the tomatoes, seasoning to taste and remaining kidney
Return the meatballs to the wok, stir them into the sauce, then cover and simmer for 10 minutes.
Sprinkle with the chopped coriander and serve immediately with the freshly cooked rice.