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Sopa de Frijoles Negros con Camarones

6 oz black haricot, red kidney or pinto beans
1/4 tsp ground cumin
1/2 tsp ground oregano
1 bay leaf
2 fresh chillies
1 medium omion
1 clove garlic
5 oz fresh tomatoes
1 tbsp oil
feshly ground black pepper
15 fl 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.


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