Chipotle Butter Beans Bowls

This one pan dinner is based on a John Gregory-Smith recipe and is quick and easy to make.  And its accidentally vegetarian  -  John on Insta

Serves 2

1 tbsp olive oil
½ onion, finely chopped
½ red pepper, finely chopped
2 cloves garlic, finely chopped
1 tsp chipotle chilli paste e.g. Gran Luchito
2 tsp tomato puree
1 x 570g jar butterbeans
50g sour cream
A handful of shredded lettuce and tortilla chips to serve
Pickles onions and cheddar cheese to serve

For the avocado sour cream

1 avocado
1 tbsp pickled chillies
1 spring onion
A handful of coriander
50g sour cream
The juice of half a lime

1. Heat the oil in a frying pan over a medium heat and add the onion and pepper. Cook, stirring occasionally, for 8-10 minutes until tender. Add a little splash of water to help steam the peppers and soften them even more. Add the garlic, chipotle chilli paste and tomato puree. Mix well and cook for 30 seconds until fragrant.
2. Pour the whole jar of beans into the pan. Mix well, cover and cook for 2-3 minutes to warm though.
3. Add the sour cream and stir together. Check the seasoning adding salt and pepper to taste.
4. Whilst that cooks, throw the avocado, pickled chillies, spring onion, coriander, sour cream, lime and a pinch of salt into a blender and blitz until smooth.
5. To serve divide the beans between two bowls and top with the lettuce, pickled onions, cheddar, chips and a dollop of the avocado sour cream.