Yield: 4 Servings
|6 ounces||Black haricot; red kidney or pinto beans|
|¼ teaspoon||Ground cumin|
|½ teaspoon||Ground oregano|
|1 \N||Bay leaf|
|2 \N||Fresh chillies|
|1 \N||Clove garlic|
|5 ounces||Fresh tomatoes|
|\N \N||Freshly ground black pepper|
|15 ounces||Chicken stock|
|8 ounces||Cooked; peeled prawns|
Combine the beans cumin, oregano and bay leaf in a medium sized saucepan, with 1¼ pints of water. Bring to the boil and cook for 10 minutes. Reduce the heat and simmer for about 2 ½ hours ,or until the beans are tender. Allow to cool a little, strain and discard the bay leaf.
Pass the beans through a mouli and return to the pan with a little of the cooking liquid.
De-seed and chop the chillies, chop the onion, crush the garlic and saute until soft. Add the tomatoes and simmer the mixture for aboit 5 minutes.
Season with salt & peper to taste and pass through the mouli. Add to the bean puree and stir well. Stir in the chicken stock and simmer for 2-3 minutes. Add the (defrosted!) prawns and allow to stand so the prawns are heated through. Serve.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .