Summary

Ingredients

• 1 can kidney beans, 425 ml
• 3 cloves garlic
• 2 small chilli pepper (s), dried
• 1 onion (s)
• 125 ml broth
• 0.25 ¼ lime (s)
• salt
• pepper
• some oil, (peanut oil)
• 2 tablespoon tomato paste
• some cornstarch

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Instructions

1. Chop the onions very finely and press the garlic cloves. Chop the chili peppers as well. Heat some peanut oil in a saucepan and fry the onions and chilli peppers until translucent. Add garlic and tomato paste and sauté briefly. Then drain the kidney beans and add to the onions. Deglaze with broth and allow half of the liquid to reduce.
2. Squeeze 1/4 lime and add the juice to the beans. I then thicken the mixture with cornstarch. If you refuse, you can simply reduce the liquid further to the desired consistency. When this is reached, remove the beans from the heat and mash them well with a potato masher. Season to taste with salt and pepper.
3. Serve as an accompaniment to tacos, tortillas or rice.