A stew may feel a bit hearty for this warm weather but this Mexican bean stew is full of flavour, quick to make and great accompanied with coleslaw and avocado.

As lock down continues in the UK availability and access to food becomes harder. I wanted a recipe that was adaptable for you at home and uses ingredients you already have in your cupboard like tinned beans and tinned tomatoes. The spices can be varied, I choose flavours you would find in Maexican meat stew such as cumin, chilli, clove and bay. Get creative and choose the flavours you like to eat. Keep it simple – chilli, cumin and oregano are great base flavours.

The square of chocolate is optional! Some people think chocolate should stick to sweet recipes but it adds a real depth and richness to the syew. Choose a good quality dark chocolate with over 70% cocoa solids.

Add more vegetables depending on what you can get your hands on. We had celery and I couldn’t resist adding a tin of sweetcorn. Carrot, mushroom, pepper, sweet potato and squash would also work well.

Serves 4

1/2 tin black beans

1 tin of red haricot beans (or red kidney beans)

1 tin chopped tomatoes

1 red onion, diced

1 stick of celery, diced

2 bay leaves

1/3 tsp chilli flakes

1 tsp whole cumin

1 cinnamon quill

Pinch of ground cloves

1 tsp paprika

1 dsp rapeseed oil

1 tbsp tomato paste

1 small tin of sweetcorn

200ml beef or vegetable stock

1 square of good quality dark chocolate (at least 70% cocoa)

A handful of fresh herbs (coriander/oregano/parsley/chives)

Salt and pepper

Method to make Mexican Bean Stew:

1. Heat the oil in a wide deep pan, add the chilli, bay, cumin and cinnamon and fry for a couple minutes until fragrant. Add onion, coating in the spices and fry for a few minutes before adding celery.
2. Add the chopped tomatoes, tomato paste, paprika, ground cloves and stock. Bring to the boil, add the beans and sweetcorn and turn down to simmer. Leave to simmer for 20-30 mins. You want a thick sauce but add a little water or stock if its sticking.
3. Season, add the chocolate and stir in until melted. Add half the fresh herbs and save the rest for a garnish.

Serve with homemade coleslaw and avocado salsa.