6 oz Black haricot; red kidney or
-pinto beans
1/4 ts Ground cumin
1/2 ts Ground oregano
1    Bay leaf
2    Fresh chillies
1 md Omion
1    Clove garlic
5 oz Fresh tomatoes
1 tb Oil
Salt
Freshly ground black pepper
15 oz Chicken stock
8 oz Cooked; peeled prawns

Combine the beans cumin, oregano and bay leaf in a medium sized
saucepan, with 1 1/4 pints of water. Bring to the boil and cook for 10
minutes. Reduce the heat and simmer for about 2 1/2 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.