Mexican baked beans

Method

1. Heat a glug of oil in a saucepan over a medium heat on the hob or, if you’re cooking these over a fire, add the oil to a billycan and put over the fire or on your barbecue – either hung from a hook or directly onto a rack over the coals.
2. Add the onion, garlic, cinnamon, cumin, coriander and chipotle paste, then fry for 10 minutes until soft and fragrant.
3. Stir everything together, then add the chopped tomatoes and molasses or treacle. Season well and simmer, covered, for 20 minutes before adding the beans and simmering for a further 10 minutes or so, stirring occasionally.
4. Halve the avocados. Remove the stones, drizzle with lime juice to taste and season with salt and pepper. Serve half an avocado on each plate with a few spoonfuls of beans, a dollop or two of soured cream and a scattering of grated cheese and chopped coriander.