Yield: 4 Servings
Measure | Ingredient |
---|---|
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 medium | Omion |
1 \N | Clove garlic |
5 ounces | Fresh tomatoes |
1 tablespoon | Oil |
\N \N | Salt |
\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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .