Step 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.

Step 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.

Step 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.

Step 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.

Step 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.