Chop an Onion; Crush or finely chop 2 or 3 cloves Garlic; Chop as much fresh Red Chilli as you think is good… maybe half?! Drain the beans
Heat a pan, add a little Olive Oil and fry the Onions over a high heat until they are starting to soften (2 to 4 minutes)
Turn the heat down slightly and add the Garlic and the Chilli – and keep stirring so they don’t catch (burnt garlic is never good)
After a minute or so, add the drained Beans
Also add a pinch or two of Ground Cumin and an extra pinch of Chilli or Cayenne Powder if you like beans super spicy!
[If you have time to pre-toast some Cumin Seeds in a pan, and then grind them in a pestle & mortar, that would be even better than Ground Cumin]
Stir… Cook the Beans for a few minutes, not stirring too often so that they slightly catch some colour
Serve warm with some Lime/Lemon juice OR a tablespoon of Balsamic Vinegar drizzled over the Beans, and some freshly chopped Herbs on top (Basil, Parsley, Chervil, Chives, Coriander are all good)
A sprinkle of Salt and Pepper at the last moment are good too
This Bean Salad is excellent with a lamb chop, or with some flatbread and salad