In a saucepan, sauté minced garlic & onion in 1tbsp olive oil until golden brown. Add bacon and fry until slightly crisp. Add kidney beans fill empty can with water and set aside.

Add chilli & cumin powders, pepper & salt. Mix well, then pour in tomato soup. Mix, then add water from kidney beans can. Simmer over low heat. Meanwhile, slow cook sausages in 1 tsp olive oil until skin is crisp.

Put sausages into the pot with kidney beans and cook for another 15 min, then add some chopped coriander leaves. Meanwhile using the pan from the sausages, caramelise the other two onions and set aside for garnishing.

Mash potatoes while still hot. Add butter, salt & pepper. Add milk and mix until creamy and light. Add half the fried onions and remaining coriander leaves to mash and mix. Serve sausages & beans on mash and top with the remaining caramelised onions & coriander.