250 g dry red kidney or sugar beans
4 cloves garlic, peeled
a few sprigs of thyme
2 bay leaves
1 onion, cut into quarters
2½ T (37,5 ml) Ina Paarman’s Chicken Flavour Stock Powder
4 cups (1 litre) boiling water
¼ cup (60 ml) olive oil
1-2 chillies, finely sliced
1 T (15 ml) lime or lemon juice
1 x 200 ml Ina Paarman’s Sun-dried Tomato Coat & Cook Sauce
¼ cup (60 ml) chopped parsley
2 cloves garlic, finely chopped
Add the garlic, herbs, onion and Stock Powder to the beans in a saucepan and pour over the boiling water Cook the beans on medium/slow heat until they are just soft. This can take anything from 2½-3 hours. Remove bay leaves and strain.
Stir-fry the drained beans and chillies in the olive oil over high heat for 2 minutes. Lightly crush with a potato masher and stir through lime juice and Sun-dried Tomato Sauce. Dish into a bowl. Mix together the parsley and garlic and sprinkle over.
**Serve on tortillas with:**
Salsa-cruda and Guacamole
If time is a problem, use 2 x 400 g tins of barlotti, black eyed or even butter beans. Drain beans very well before use.