Refried Beans

3 cans red kidney beans, drained
2 Tablespoons oil
1 teaspoon butter
1 medium onion, chopped

In a large frying pan, heat the oil and butter and sweat the onion until softened.

Mash the beans as fine as you like, then mix them with the onion mixture.

Add some hot water 1 Tablespoon at a time to give you the same consistency as double cream.

Serve. Delicious :-)

Mexican Vegetable Soup with Cornbread Muffins

1 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, crushed
2 tablespoons ground cumin
1 tablespoon ground sweet paprika
2 teaspoons ground coriander
400g canned chick peas, rinsed, drained
400g can red kidney beans, rinsed, drained
700 ml passata
2 sticks celery, chopped
1 medium carrot, chopped
1 litre chicken stock

Cornbread Muffins
1 cup self-raising flour
½ cup polenta
¼ cup caster sugar
260g can corn kernels, rinsed, drained
2 teaspoons ground coriander
3 eggs, lightly beaten
60g butter, melted
1 cup buttermilk

Heat oil in pan, add onion, garlic and spices, cook, stirring, about 5 minutes or until onion is soft. Stir in chick peas, beans, undrained crushed tomatoes, paste, celery, carrot and stock, simmer, covered, 30 minutes. Serve with cornbread muffins.

Muffins: Grease 12-hole muffin pan. Sift flour into bowl. Add the remaining ingredients.Mix until just combined. Spoon mixture into pan.Bake at 180 C for about 30 minutes or until golden.

Serves 6 - 8.