Hoobie’s Beans plus our Quesadilla for one

Hoobie’s Beans 

Heat the oil in a large saucepan over a medium heat. Add the onion, season with salt and pepper. Cook for 10 minutes then stir in the chipotle sauce, garlic and all the spices. 

Cook for 2 minutes then add all the beans, tomatoes 
and the beer. 

Reduce the heat to low and simmer for 45-50 minutes, stirring occasionally, until reduced and thickened. Serves 1. 

Quesadilla for one

Stir the onion, lime juice, sugar and chilli flakes together in a bowl and set aside. 

Heat a large sauté pan over a medium heat. Place one tortilla in the pan and load up with the bean mixture and the cheese and top with the second tortilla.

Cook for a few minutes until golden, then carefully flip over to cook the other side.

Cut the tortilla into quarters and top with the avocado, tomatoes, red onions and coriander. 

Where’s the meat? 
If you want to beef up your beans add 350 grams beef mince, 150 grams sliced bacon or 200 grams chopped chorizo when adding the chipotle sauce, and use a fork to break it up as it browns, then continue with the recipe as written. For a chicken-y option, add 300 grams chopped skinless chicken thighs once the sauce has simmered for 20 minutes.

Work it your way 
Fill taco shells with the warm beans and top with sliced avocado, shredded cheese, sour cream
and a chopped tomato salsa

Divide between oven-proof baking dishes and break in an egg or two.
Top with cheese and bake until set and golden. 

Split open baked potatoes, sweet potatoes or small eggplants and fill with warm beans. Top with a dollop of yoghurt, coriander and dukkah. Dukkah recipe here.

Top nacho chips with the beans, add grated cheese and a sprinkle of chilli and bake until hot and melty. 

Split warm pitta breads and fill with lots of salad and beans. Add sliced chillis, yoghurt and mint.

Spoon over hot cooked rice and top with sliced spring onions and chilli, a dollop of sour cream and toasted sesame seeds.