Haricot Bean Paprika

350 g/12 oz haricot beans, soaked overnight
salt
2 tablespoons polyunsaturated vegetable oil
1 large onion, peeled and sliced
1 clove garlic, peeled and crushed
1 tablespoon paprika
2 taliiespoons tomato puree
50 g/2 oz canned pimiento, sliced
1 x 450 g/1 lb can tomatoes
150 ml/1/4 pint water
4 tablespoons soured cream

Drain the haricot beans and cook in boiling salted water for 45 minutes or until almost tender; drain.

Meanwhile, heat the oil in a large pan and scut/ the onion and garlic until soft. Stir in the paprika and cook, stirring, for 2 to 3 minutes.

Add the beans, tomato puree, pimiento, tomatoes and water. Bring to the boil, cover and simmer gently for about 10 minutes. Stir in the soured cream just before serving.

SERVES 4