Homemade Beans and Cheddar Cheese Jacky-P

Heat a large frying pan on high heat (no oil). 

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, transfer to a large bowl and set aside.

Meanwhile, drain and rinse the cannellini beans in a sieve. Peel and grate half the garlic (or use a garlic press), leave the other half unpeeled and reserve for later.

Clean out the (now empty) frying pan and pop it back on medium heat with a drizzle of oil.

Once hot, add the grated garlic and Central American style spice mix (add less if you'd prefer things milder). Stir-fry until fragrant, 1 min.

Stir in the passata, beans, vegetable stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower the heat and simmer until slightly thickened, 3-4 mins. 

Pop the reserved unpeeled garlic cloves into a small piece of foil with a drizzle of oil and scrunch to enclose them.

Pop the garlic parcel on the potato baking tray and roast until softened, 8-10 mins.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In the meantime, grate the Cheddar cheese.

Pop the coleslaw mix into the bowl with the corn. Add the mayo, season with salt and pepper, then mix together. Set aside.

Once the garlic is ready, mix it into the slaw.

Once the spicy beans have thickened, taste and season with salt and pepper if needed. Remove from the heat.