Hoobie’s Beans (v)

2 tablespoons olive oil 1 onion, chopped 3 tablespoons chipotle sauce 4 cloves garlic, crushed 2 teaspoons ground cumin

1 teaspoon each ground coriander, smoked paprika and chilli flakes 390-gram tin each chickpeas, red kidney beans and black beans, rinsed and drained

400-gram tin crushed tomatoes

½ cup beer sea salt and ground pepper

SERVING SUGGESTION

Quesadilla (see opposite)

Heat the oil in a large saucepan over a medium heat. Add the onion, season with salt and pepper. Cook for 10 minutes then stir in the chipotle sauce, garlic and all the spices.

Cook for 2 minutes then add all the beans, tomatoes and the beer.

Reduce the heat to low and simmer for 45-50 minutes, stirring occasionally, until reduced and thickened.