Condesa smoky beans

Source: Fire and Spice

Ingredients

Instructions

1. Cook the rice in boiling water for
   10-12 minutes until soft, or as directed on the packet. Drain in a colander, then cover the rice with a clean tea towel while still in the colander and leave to one side. Meanwhile, put the chipotle chilli in a small bowl, cover with 2-3 tablespoons boiling water and leave to one side to soften for a couple of minutes.
2. Heat the oil in a large saucepan over a high heat and add the pepper and onion. Stir-fry for
   3 minutes to soften, then reduce the heat to medium and add the bay leaves and garlic, and mix well.
3. Add the cinnamon, cumin, tomatoes, honey and beans to the onion mixture. Season with salt. Pour in the chipotle and its water. Mix well, then cover and cook for
   15 minutes, stirring occasionally, or until the beans are hot and the sauce is thick.
4. Make the green salsa. Cut the avocado in half and remove the stone with a knife. Scoop out the flesh into a blender or food processor. Discard the top of the chilli, then chuck it into the blender with the spring onions, coriander, oil and some salt. Add the lime juice and blend into a coarse salsa. Tip into a serving bowl. Serve the rice and beans with the cheese grated over the top and with the salsa.

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