Mexican baked beans recipe | delicious. magazine

Ingredients

• Good glug olive oil
• 1 large onion, finely chopped
• 5 garlic cloves, crushed
• Good pinch ground cinnamon
• 1 tbsp each ground cumin and coriander
• 3 tbsp chipotle paste
• 600g small ripe vine tomatoes, roughly chopped (about 2 packs)
• 2 tbsp molasses or treacle
• 4 x 400g tins haricot beans, drained and rinsed
• 2-3 ripe avocados
• Juice of a lime
• Soured cream, grated cheddar and fresh coriander to serve