Ultimate 10 bean chilli

Drain the beans. Put in a pan of fresh water and bring to the boil. Cook rapidly for 10 minutes, then lower the heat and simmer for 1 hour, topping up with boiling water from a kettle if necessary.

Meanwhile, spritz a large pan with olive oil spray, add the chorizo, onion and garlic and cook for 5 minutes, stirring until the onion is softened and golden. Add the chipotle paste, cinnamon and cumin and cook for 2 minutes more. Stir in the tomatoes, peppers, rosemary and stock and bring to the boil.

Drain the beans and add to the pan. Partially cover with a lid and simmer for a further hour or so until the beans are tender and the sauce has thickened. Serve with side dishes of your choice, such as steamed rice, guacamole and tomato salsa.