Soak beans in ample water for about 12 hours (they will double in size). When you’re ready to cook, rinse and drain, then add to a large pot. Cover by at least two inches with water and/or vegetable stock – stock will make for a richer flavour. Add one diced onion, and four cloves of garlic. Cover, bring to a boil, then reduce to a simmer. Cook for an hour or until beans are soft – making sure there is always enough water in the pot to avoid them sticking and burning.

Once beans have cooked, we are going to add them to the frying pan in two batches purely for ease.

Heat a tablespoon of olive oil in a large frying pan, then cook half of the remaining onion till golden. Add half of the spices (chilli powder, ground cumin, smoked paprika) and one minced clove of garlic, cook for another minute.

Using a slotted spoon, measure out 2½ cups of cooked black beans and add to the pan, then add approximately 1/2 cup of the liquid from the same pot. Mash the beans with a potato masher and cook for a few minutes.

Remove everything from the pan and repeat with the remaining ingredients.

Once both batches are cooked, mix in the sea salt, chopped coriander and spring onion, ready to serve.

Freeze what you don’t use for next time.