Instructions: 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.

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