Categories: December

Ingredients

• good splash of olive oil
• 2 onions, chopped
• 2 garlic cloves, crushed
• 4 green chillies, seeded and finely chopped
• 1 tsp ground cumin
• 2 bay leaves
• 2 tbsp sun-dried tomato purée
• 3 x 400g cans mixed beans, drained and rinsed
• 900ml vegetable stock
• good handful of chopped fresh coriander, plus extra to garnish
• small bag of plain tortilla chips
• 100g Monterey Jack or Cheddar, grated

Directions

1. Heat the oil in a large saucepan and cook the onion, garlic and chilli for 4-5 minutes until just softened. Add the cumin and cook for a further minute. Add the bay leaves, tomato purée, beans and stock. Bring to the boil, then simmer gently for 25 minutes.

2. Spoon half the mixture into a bowl, then mash what’s left in the pan with a potato masher. Stir the whole bean mixture back into the pan and season. Stir in the coriander and spoon into four bowls. Top each one with a handful of tortilla chips and scatter with cheese. Pop under a hot grill until the cheese is just melted. Garnish with extra coriander.

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