Classic Two-Bean Chilli With Rice

Boil a kettle, then add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, peel and finely chop (or grate) the garlic

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat 

Once hot, add the sliced pepper with a generous pinch of salt and cook for 3 min or until it's softened 

Meanwhile, dissolve the vegetable stock cube[s], tomato paste, chipotle paste and a generous pinch of sugar in 250ml [500ml] boiled water – this is your smoky stock

Drain and rinse the cannellini beans and kidney beans

Once the peppers have softened, add the smoked paprika and chopped garlic and cook for 1 min

Stir the drained cannellini beans and kidney beans into the pan and cook for 1 min or until they are coated in the spices 

Add your smoky stock with a generous pinch of salt and pepper and cook the beans for 5-7 min or until everything has reduced to a chilli-like consistency

Meanwhile, grate the cheddar cheese

Trim, then slice the spring onions finely 

Once reduced, mash the beans gently, breaking some of them up and cook for a further 2-3 min or until the beans have thickened – this is your two-bean chilli 

Taste for seasoning, adding more salt and pepper if needed