AT A GLANCE
To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast.
|01||Heat the oil in a large non-stick frying pan over high heat. Add the onion, garlic and speck or pancetta and fry until the onion is soft (about 5 minutes). Add the chilli, paprika and cayenne pepper and cook for a further 2 minutes.|
|02||Add the tomatoes, sugar and coriander root, season to taste, reduce the heat to medium and cook for 10 minutes or until slightly thickened. Add the beans, stir to combine and cook until thick (about 10 minutes). Mash about a quarter of the mixture gently with a fork, then fold together to thicken the sauce.|
|03||Spoon the bean mixture onto crisp chips and top with a small dollop of sour cream.|