Real black bean chilli con carne with avocado and lime salsa

Method

1. Drain the black beans, put them in a pan and cover with cold water. Bring to the boil and boil vigorously for 10 minutes. Lower the heat, cover and cook for 45-50 minutes or until tender, adding 1 tsp salt 5 minutes before the end of cooking. Drain and set aside (see tip).
2. Meanwhile heat 3 tbsp of the oil in a large flameproof casserole or non-stick pan. Brown the meat in batches over a high heat until well coloured all over. Lift onto a plate as each batch browns and set aside.
3. Add the remaining 1 tbsp oil and, when hot, add the onion and cook gently, stirring, for 10-15 minutes until soft and nicely caramelised. Add the garlic, chipotle paste, jalapeños, ground toasted cumin seeds, paprika and chilli powder, if using. Fry over a medium heat for 1 minute.
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4. Return the beef to the pan with the chopped tomatoes, beef stock, sugar, dried oregano and bay leaves. Season lightly, part-cover, then simmer gently for 2½ hours. Add the cooked beans (see tip) to the pan and simmer, uncovered, fora further 20-30 minutes, stirring gently now and then so as not to break up the meat, until the liquid has reduced to a sauce and the beef is meltingly tender (see Get Ahead).
5. To serve, mix the salsa ingredients in a bowl with a little salt to taste. Taste and adjust the seasoning of the chilli con carne, if necessary. Remove the bay leaves and serve on steamed white rice with soured cream and the salsa, garnished with the chopped fresh coriander.