1 x 14ox (400g) can kidney beans or black beans, drained
1 large onion chopped
2 large cloves garlic, sliced
2oz (50g) margarine
1 tbsp wholemeal flour
2 tsp ground cumin or to taste
1 tsp chilli powder
1/2 pint (300ml) stock
3oz (75g) long grain rice, cooked
In a saucepan mix the beans with the onion and garlic. Using a fork, in a small bowl, mix the margarine, flour and spices to a paste. Pour the stock over the beans, add the spice paste and heat gently, stirring, until smoothly blended. Simmer, uncovered and stirring from time to time for 30 minutes or until the sauce thickens like gravy.
Arrange the hot cooked rice around the edge of a shallow serving dish and pour the beans into the centre. Serve at once with Tabasco to hand around.