Fasoulia (Breakfast Kidney Bean Dish)

3 tablespoons olive oil

1 large onion, chopped

1 jalapeno pepper, finely chopped, or more to taste

1 tomato, chopped

2 teaspoons tomato paste

2 (15 ounce) cans dark red kidney beans, undrained

1 ½ teaspoons ground cumin

1 ½ teaspoons curry powder

salt and black pepper to taste

Heat olive oil in a large skillet over medium heat; cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the jalapeno pepper; cook and stir until softened, about 5 more minutes. Mix in tomato and tomato paste; stir to combine with the onion and jalapeno pepper. Pour in the kidney beans with their liquid; stir in the cumin and curry powder. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the beans are hot and the sauce has thickened, about 15 minutes.