This sweet, smoky chilli is simple to make and packed with fibre. The star ingredients are Hodmedod’s black beans, which have a glossy, crow-black skin and creamy interior. Black “turtle” beans hold their shape when cooked and have a delicate texture with a nutty flavour. Also essential are chipotle peppers in adobo, which bring a unique smoky flavour and mild heat to the dish. They can be tricky to find in the UK, but are available online, in international food shops, and sometimes in large supermarkets. If you can’t get hold of them, most supermarkets sell chipotle paste, which can be used as a substitute.

We’ve used a Wonderbag to make this recipe. A Wonderbag is a non-electric, insulated slow cooker that uses heat-retention technology to continue cooking food after it's been brought to a boil. Once your pot of food is boiling, you place it in the Wonderbag, seal it up, and let the insulation do the rest — no additional energy required. It works much like a slow cooker, but without electricity.

It’s especially great for cooking beans, which benefit from long, slow cooking to become tender. With the Wonderbag, you can save fuel, time, and energy. It’s also a gentle cooking method that helps keep beans intact, avoiding the rolling boil that can split or damage their skins.