2 cans red kidney beans, rinsed and drained

1/2 cup (250 g) chicken broth

1/4 lb (115 g) bacon, cut into small pieces

1 shallot, chopped

2 cloves garlic, finely chopped

1/2 teaspoon (2.5 ml) crushed hot pepper flakes

2 tablespoons (30 ml) olive oil

Cilantro leaves

In the bowl of a food processor, purée the beans until smooth. Strain. Set aside.

In a skillet, brown the bacon. Add the shallot, garlic, and pepper and cook until the shallot is golden brown. Add the bean purée. Bring to a boil and cook until the sauce thickens.

Serve with rice and cilantro.

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