Rice and beans

Well-cooked beans are surprisingly satisfying - and easy and cheap to cook. Sauté garlic (a few cloves cut in half) in olive oil, add chopped onion, a crumbled broth cube and some spices (salt, pepper, thyme and bay leaves in this case). Add beans that have soaked overnight and been rinsed and just enough fresh water to cover the beans and a finger’s worth. Bring to a boil, turn down the heat and simmer 90-120 mns. Remove the bay leaves and garlic cloves. Remove a big spoonful of beans, mash with a fork and return to mix with the rest for a creamy consistency. Serve over rice - or enjoy as is at room temperature. Or refry with eggs for a hardy breakfast.