Chipotle Black Beans

When I want something cosy but packed with flavour, I make these smoky chipotle black beans. I love them with tortilla chips for scooping, or piled over rice - or sometimes both!

Ingredients

-1 people+

Metric

Method

1. 1

   Heat a drizzle of olive oil in a large saucepan or casserole pot on a medium heat. Add the onion, peppers, and garlic, then cook for 10 minutes, or until softened and golden. Keep an eye on the garlic and lower the heat if it looks like it might burn.

   
2. 2

   Stir in the tomato purée and chipotle paste, and cook for 1-2 minutes to deepen the flavour.

   
3. 3

   Add the black beans (including their liquid). Dissolve the stock cube with the hot water, then add it to the pan along with the soy sauce. Stir well, then leave to simmer gently for 15-20 minutes, until slightly thickened but still saucy.

   
4. 4

   Meanwhile, prepare the mango salsa. Cut the mango into small cubes and add to a mixing bowl. Chop the avocado into similar-sized pieces and add to the bowl along with most of the coriander, the juice from half the lime, and a pinch of salt. Toss gently to combine.

   
5. 5

   Once the beans are ready, taste and adjust the seasoning with salt. Serve in bowls with dollops of yoghurt, spoonfuls of mango salsa, pickled red onion, the remaining coriander, and a grind of black pepper. Slice the remaining lime into wedges for squeezing over.