A warming spiced bean stew with chipotle and tomato, topped with soured cream and pickled jalapeños.
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| prepIf using dried beans: soak overnight, then boil 1 hour until soft, drain and cool | ||
| 2 onions, finely chopped | Fry onion, celery & garlic 5 min | Spoon into bowls, top with jalapeños, cream & paprika |
| 2 celery sticks, finely chopped | ||
| 3 garlic cloves, crushed or grated | ||
| 2 tsp ground cumin | Add cumin, cinnamon, chipotle & tomato purée, fry 1 min | |
| ½ tsp ground cinnamon | ||
| 1 tbsp chipotle paste (approx. 20 g) | ||
| 30 g tomato purée | ||
| 400g tin chopped tomatoes | Add tomatoes, stock cube & beans, simmer 20 min | |
| 1 vegetable stock cube | ||
| 250 g cooked pinto beans (or 2 x 400g tins, drained) | ||
| 200 ml water | ||
| 200 g frozen sweetcorn (or tinned, drained) | Stir in sweetcorn, cook 2 min, season to taste | |
| salt and freshly ground black pepper | ||
| 50 g pickled jalapeño chillies, drained (optional) | ||
| 150 ml soured cream or yoghurt (plant-based, if you prefer) | ||
| pinch smoked paprika (optional) | ||
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