Step 1

If you’re using dried beans- soak them over night in plenty of water. At least 12 hours- or longer if possible. then rinse the beans & drain well then cook for around 45 mins until soft.

Step 2

OR Rinse the tins of beans ready to add to the recipe.

Step 3

In a large saucepan, gently fry the onions & garlic until translucent

Step 4

Add in all the spices & the tomato paste & fry for a minute until fragrant

Step 5

Add in the beans, tins of tomatoes ( I swish each tin out with a bit of water to get all the tomatoey goodness in), the glug of wine, bay leaves and the stock.

Step 6

Put the lid on the saucepan & bring everything to the boil for 5 mins.

Step 7

Then take down the temperature and leave on a gentle simmer for around 10- 20mins, stirring occasionally. Add extra water if you need to.

Step 8

Test for spice balance at this stage too- add in more herbs or chilli if necessary. A splash of cholula sauce or other chilli sauce can be added if you think you need more of a spicy kick.

Step 9

Serve in a bowl with some herbs, a sprinkling of tomatoes, avocado or other garnishes as you like.