To mark our 50th anniversary, we collaborated with Patrón
Tequila and Neil Perry to create a Mexican-themed birthday
2 tsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped150 gm speck or pancetta, finely chopped3 long red chillies, finely chopped1 tsp sweet paprikaLarge pinch of cayenne pepper400 gm canned chopped tomatoes2 tsp brown sugar15 gm coriander root, finely chopped400 gm canned black beans, rinsed, drainedCorn chips, to serve¼ cup seasoned sour cream
Heat the oil in a large non-stick frying pan over high heat. Add the onion, garlic and speck or pancetta and fry until the onion is soft (about 5 minutes). Add the chilli, paprika and cayenne pepper and cook for a further 2 minutes.
Add the tomatoes, sugar and coriander root, season to taste, reduce the heat to medium and cook for 10 minutes or until slightly thickened. Add the beans, stir to combine and cook until thick (about 10 minutes). Mash about a quarter of the mixture gently with a fork, then fold together to thicken the sauce.
Spoon the bean mixture onto crisp chips and top with a small dollop of sour cream.