Liver Chili

100 g/4 oz red kidney beans, soaked overnight
2 tablespoons polyunsaturated vegetable oil
1 onion, peeled and sliced
50 g/2 oz mushrooms, wiped and finely
chopped
350 g/12 oz lambs' liver, trimmed and finely
chopped
1 clove garlic, peeled and crushed
1/2-1 teaspoon chilli powder
2 teaspoons plain wholemeal flour
1 x 400 g/14 oz can tomatoes
salt
freshly ground black pepper
1 teaspoon cumin seeds
parsley, to garnish

Drain the beans, rinse and cover with cold water. Bring to the boil and boil rapidly for 10 minutes, reduce heat and simmer for 35 to 45 minutes until tender. (You can add 1 teaspoon oil with the water to prevent it boiling over.) Drain and rinse.

Heat the oil in a pan and sauté the onion for 5 minutes. Add the mushrooms and cook for 1 minute. Add the liver and garlic and cook, stirring, for 5 minutes.

Stir in the chilli powder and flour and cook for 1 minute. Add the tomatoes with their juice, salt, pepper and cumin. Bring to the boil, add the beans, cover and simmer for 20 minutes. Transfer to a warmed serving dish and garnish with parsley. Serve immediately.

SERVES 4