Refried beans and rice

3 tablespoons	Virgin Olive oil
4 medium sized	cloves garlic, crushed
1 large		spanish onion, chopped
1 teaspoon	Chilli powder (or more, or less, or none at all)
		    or 1 fresh chilli pepper/jalapeno
1 teaspoon	crushed dried red chillies
3 teaspoons	cummin
1 teaspoon	ground black pepper
1 teaspoon	Vecon liquid Vegetable stock (or similar)
2 medium	Courgettes, halved and chopped lengthways
1 teaspoon	Mixed herbs
1 can		chopped tomatoes
1 can		Old El-Paso Refried beans (the l__d free ones)
1 cup		Sweetcorn
1 tablespoon	Tomato Puree
1/2 lb		Mushrooms
1		Green Pepper/Capsicum
1		Red Pepper/Capsicum

Soften  the  garlic  and  onion  in the olive oil. Add the chillies, cummin
and  black pepper  and  fry  with  the  heat up till well combined. Add the
mushrooms.  the  peppers,  the  vegetable stock, courgettes and mixed herbs
and  cook  with  the  lid  on until the courgettes begin to soften. Add the
cans  of  tomatoes and refried beans. Mash the refried beans into the dish.
Cook  with  the  lid  on  until  a  creamy consistency is achieved. Add the
sweetcorn  and  keep  the lid removed. Add enough tomato puree to take away
the  "anaemic"  look  of  the  mixture.  The  dish  should  have the creamy
consisitency of an Indian Korma, maybe even slightly thicker.


1-1/2 cups		Wild Black Rice
1 teaspoon		Sea Salt
600 ml			Water

Boil  the  water  and add the salt. Add the unwashed rice and bring back to
the  boil.  Turn  the  heat  off  (this  works  best on electric) and leave
covered  for  half  an  hour. When the telly program has finished come back
and  bring  the  rice  to  the  boil (uncovered) till the rice is soft. You
should  also  have  run  out  of water by now. If you haven't drain off the
excess water. Do *not* rinse the rice.