Directions:

Combine the beans, cumin, oregano and bay leaf in a medium saucepan, with 1-1/4 pints of water. Bring to a boil and cook for 10 minutes. Reduce the heat and simmer for about 2-1/2 hours, or until the beans are tender. Allow to cool a little, strain, reserving some of the liquid and discard the bay leaf.

Pass the beans through a mouli and return to the pan with a little of the reserved cooking liquid and set aside keeping warm.

In a medium saucepan, saute chilies, onion and garlic until tender. Add the tomatoes and simmer the mixture for about 5 minutes. Season with salt and pepper to taste and pass through the mouli. Add to the bean puree and stir well.

Stir in the chicken stock and simmer for 2-3 minutes. Add the (defrosted) prawns and allow to stand so the prawns are heated through. Serve hot.