Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 4

Chilli beans with Monterey Jack nachos recipe

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Ready in 40 minutes

Good splash of olive oil
2 onions, chopped
2 garlic cloves, crushed
4 green chillies, seeded and finely sliced
1 tsp ground cumin
2 bay leaves
2 tbsp sun-dried tomato purée
3 x 400g cans mixed beans, drained and rinsed
900ml vegetable stock
Good handful of chopped fresh coriander, plus extra to garnish
Small bag of plain tortilla chips
100g Monterey Jack or Cheddar, grated

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1. Heat the oil in a large saucepan and cook the onion, garlic and chilli for 4-5 minutes until just softened. Add the cumin and cook for a further minute. Add the bay leaves, tomato purée, beans and stock. Bring to the boil, then simmer gently for 25 minutes.
2. Spoon half the mixture into a bowl, then mash what’s left in the pan with a masher. Stir the whole bean mixture back into the pan and season. Stir in the coriander and spoon into four bowls. Top each one with a handful of tortillas and scatter with cheese. Pop under a hot grill until the cheese is just melted. Garnish with extra coriander.

Wine Recommendation

Wine note: Try a ripe ’n’ fruity red – an inexpensive Californian Zinfandel should fit the bill.

Chilli beans with Monterey Jack nachos recipe

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