Ingredients

• 250g/9oz dried pinto beans or 2 x 400g tins pinto beans, drained
• olive oil, for frying
• 2 onions, finely chopped
• 2 celery sticks, finely chopped
• 3 garlic cloves, crushed or grated
• 2 tsp ground cumin
• ½ tsp ground cinnamon
• 1 tbsp chipotle paste (approx. 20g/¾oz)
• 30g/1oz tomato purée
• 400g tin chopped tomatoes
• 1 vegetable stock cube
• 200g/7oz frozen sweetcorn (or tinned sweetcorn, drained)
• salt and freshly ground black pepper
• 50g/1¾oz pickled jalapeño chillies, drained (optional)
• 150ml/5fl oz soured cream or yoghurt (plant-based, if you prefer)
• pinch smoked paprika (optional)
• wholemeal flour tortilla wraps, made into chips (optional)

Instructions

1. If you’re using dried pinto beans, tip them into a large bowl or saucepan, cover with cold water and leave to soak overnight. Drain the beans in a colander, rinse thoroughly, then tip into a pan and cover with plenty of fresh cold water. Set over a high heat, bring to the boil, then reduce the heat and simmer gently for 1 hour, or until soft. Drain and set aside to cool.

2. Heat a splash of olive oil in a casserole or large saucepan and fry the onion, celery and garlic gently for 5 minutes until soft.

3. Add the cumin and cinnamon, fry for 30 seconds, then stir in the chipotle paste and tomato purée. Fry for a further minute, then add the chopped tomatoes, stock cube and pinto beans.

4. Pour in 200ml/7fl oz water, bring to the boil, then reduce the heat and simmer for 20 minutes. Stir in the sweetcorn and cook for a couple of minutes more to warm through. Season to taste.

5. Spoon the stew into warmed bowls, then top with the jalapeños, soured cream and a pinch of smoked paprika. Serve with homemade tortilla chips for dipping.