Quick chilli with rice

Method

1. Heat 1 tablespoon olive oil in a saucepan over a medium heat. Add 1-2 leeks, chopped and rinsed, and cook for about 5 minutes or until just soft.
2. Mix in a large pinch of dried chilli flakes, then add a 600g carton beef and vegetable soup and continue to cook until just simmering.
3. Drain and rinse a 400g can red kidney beans. Roughly mash a third of the beans with a fork. Add them to the pan with the whole beans and heat for about 5 minutes or until thickened and simmering.
4. Garnish with a handful chopped fresh flatleaf parsley (optional) and serve with hot long-grain rice and dollops of soured cream.