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Fry the garlic and chilli in 1 tbsp olive oil for 2 minutes. Add the cumin and mushrooms and cook for 3 minutes. Add the tomatoes, kidney beans and 200ml water, stir and simmer for 10 minutes. Add the green beans and cook for another 5 minutes until the sauce is thickened and veg is tender. Serve with a dollop of creme fraiche.
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