Kidney Beans, Three Ways

Ingredients

• 1 tin kidney beans, rinsed and drained
• 1 clove garlic, minced
• 1 tsp chipotle seasoning
• 50ml vegetable stock
• 1 tbsp 0% Greek yogurt
• juice of half a lemon
• 1 small tin sweetcorn, or frozen corn
• ½ red onion, finely diced
• fresh coriander
• olive oil, sea salt

Method

1. The chipotle bean crème. Minced garlic and a teaspoon of chipotle seasoning into a warm wok. Dump in the rinsed beans and 50ml of stock and simmer for 2 minutes, then take a potato masher and obliterate them until completely smooth. Off the heat, stir in the tablespoon of Greek yogurt and a squeeze of lemon. It comes out like a rich Mexican cheese dip.

2. The warm street-corn and bean salsa. Drain the beans and tip them into a dry wok with the sweetcorn on high heat for 3–4 minutes, just until the corn picks up little charred black spots. Into a bowl with the diced red onion, coriander, a pinch of chipotle and the juice of half a lemon. The sweetness and crunch of the charred corn completely overpowers the bean texture.

3. The crispy chipotle popcorn beans. Dry the rinsed beans completely with kitchen paper — the drier they are, the crispier they get. Toss with a tiny drop of olive oil, chipotle and a pinch of salt, then blast them in a hot wok on medium-high, tossing constantly, for 8–10 minutes until the skins blister and go crunchy. They turn into smoky savoury croutons you can scatter over anything.