Chorizo, Bell Pepper and Black Bean Frejolada

Once cooked, remove the chorizo pan from the heat. Transfer the chorizo to a plate lined with baking paper. Keep the chorizo oil pan for later (it all adds to the flavour!).

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice is cooking, peel and grate the garlic (or use a garlic press). 

Drain and rinse the black beans in a sieve.

Roughly chop the coriander (stalks and all).

Return the (now empty) frying pan to medium-high heat with a drizzle of oil if needed.

Once hot, add the carrot, pepper chunks and remaining onion. Cook until the veg is tender, 4-5 mins. 

Stir through the garlic, black beans, cooked chorizo and Central American style spice mix. Fry for 1 min more.

Stir through the water for the sauce (see pantry for amount) and chicken stock paste. Bring up to the boil, then lower to a simmer. Cook until thickened slightly, 12-15 mins. 

Using a potato masher, mash a third of the beans in the pan. Stir through half the coriander. 

Add the butter and honey (see pantry for both amounts), stir until melted and remove from the heat.