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 in bowls with a dollop of crème
fraîche and some crusty bread.