Refried Beans And Rice

  4 cl Garlic; crushed
  1 lg Spanish onion; chopped
  1 ts Chilli powder; or to taste -OR-
  1    Fresh chilli pepper/jalapeno
  1 ts Crushed dried red chillies
  3 ts Cummin
  1 ts Ground black pepper
  1 ts Vegetable stock
  2 md Courgettes; halved and chopped lengthways
  1 ts Mixed herbs
  1    Can chopped tomatoes
  1    Can Old El-Paso Refried beans
  1 c  Sweet corn
  1 tb 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 until well combined. Add the mushrooms, peppers, 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 sweet corn and keep the lid removed. Add enough
tomato puree to take away the "anaemic" look of the mixture. The dish
should have the creamy consistency of an Indian Korma, maybe even
slightly thicker. I often serve it topped with soya yoghurt.