Beany Boulder Loaded Fries

In the meantime, peel and grate the garlic.

Halve, peel and chop the onion into small pieces.

Drain and rinse the mixed beans in a sieve.

Halve the lime.

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.

Meanwhile, halve the avocado and remove the stone. Cut the avocado into chunks (while it's still in its skin), then use a tablespoon to scoop out the flesh into a small bowl.

Roughly mash the avocado with a fork, add half of the lime juice and season with salt and pepper if you'd like to. Set aside.

Kids Step: Use a fork to mash the avocado until it's as smooth or chunky as you'd like!

Lower the heat of the pan to medium, then add the garlic and remaining central American style spice mix and fry for 1 min more.

Stir through the chopped tomatoes, vegetable stock paste, water and sugar for the sauce (see pantry for amounts) and simmer until thickened slightly, 3-4 mins.

Stir the beans into the sauce, mashing half with a potato masher into the pan.

Add the sun-dried tomato paste, the remaining half of the lime juice and cook for 1 min more.

Remove from the heat. Season with salt and pepper if you'd like to. Add a splash of water if it's a little too thick.