Mexican Beans from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• ½ pint beef stock
• bouquet garni (2 sprigs parsley, 2 sprigs thyme, 1 stalk celery, 1 bay leaf)
• 1 pound red kidney beans
• freshly ground black pepper
• 2 tablespoons Mexican chili powder
• ½ teaspoon cumin powder
• 1 tablespoon flour
• 2 cloves garlic, finely chopped
• salt
• 1 Spanish onion, finely chopped
• 2 tablespoons butter