Date: Wed, 05 May 93 12:29:01 BST From: Michael Traub Refried beans and rice 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 some water brought to the boil in a saucepan. 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. Note that Vecon is "fat-free". Look for a fat-free stock when next shopping, many stocks are full of fat. 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. I often serve it topped with soya yoghurt.