We used to cook a very lovely Mexican bean dish that along with the kidney beans had some torn off chunks of tofu, all swimming in a suitably Mexican sauce. Sadly, the loinfruits, both great and small, looked at it with that expression on their faces that said “Oh goodie, dog excrement for dinner.” And so with our hearts chastened we would retreat again North of the Mexican border with our packets of tortillas and cornchips slinking behind us.

And then one day, Templar came to our rescue, riding in an a small, shaggy, dust coloured charger, lance held crazily in her hand with wide wind of duct tape mid-shaft where it had been bent slightly during some prior heroic rescue attempt. Flicking her dishevelled hair back from her hooded eyes she looked down from her humble steed and cried “Hola mis amigos. Estoy aquí con una receta de frijoles mexicanos que sus hijos les encantará. Ahora tráeme un vaso de vino y dame un beso.” Which roughly translates as “Hello my friends. I am here with a Mexican bean recipe that your children will love. Now bring me a glass of wine and kiss me.” And so we did both while she busied herself in the kitchen.

Afterwards we begged her to allow us to share her recipe so as to be able to spread the joy around. After brushing the dust from her horse and promising to bring her fresh flowers at dawn every day for a year she granted us her permission. She is THAT sort of gal,

For the putting in:

• 400g cooked kidney beans
• Medium onion, chopped
• Few cloves garlic, crushed
• Large zuchinni, grated
• Large carrot, grated
• 400g finely chopped tomatoes
• Tbspn powdered cumin
• Tspn powdered mild paprika
• Tspn powdered cayenne pepper (or adjust heat to taste)
• Tspn dried oregano leaves, crushed
• 2 Tspn cocoa powder
• 200ml stock
• (Optional) Tspn brown sugar

For the doing:

• In a largish saucepan, lightly sauté the onion in a generous splash of olive oil
• Once the onions are clear, add the garlic and powdered spices. Continue sautéing briefly
• Add everything else minus the cocoa powder
• Simmer, covered, stirring regularly to avoid sticking.
• Once the liquid is mostly reduced add the cocoa and stir through thoroughly

Serve with rice, a bowl of corn chips, perhaps a bowl each of chopped coriander, chopped avocado, and Spanish olives.

“Comer con niños felices y un baño en su amor” my friends.