Alfie Cooks

1: Soak the dried beans in a large bowl submerged in water overnight.

2: Rinse, then place in a large pot of cold water with the bay leaves.

3: Bring to a boil, then simmer on a low heat for 1-2 hours, or until the beans have softened. Drain, reserving the liquid.

4: If using tinned beans, you can skip steps 1-3.

5: Finely dice the onion and garlic, then warm up a large frying pan.

6: Get a good glug of oil in the pan on medium heat.

7: Once hot, add the onion with a pinch of salt, frying until softened (5 minutes).

8: Add the garlic, then fry until fragrant (1 minute).

9: Add the cumin and tajin, cooking for a further couple of minutes.

10: Add the beans, stirring well, then add 1 tablespoon of bean liquid at a time until the desired consistency is reached.

11: Season to taste with salt, pepper, and lime juice.

12: Serve in a bowl with guacamole, jalapeños, chopped cherry tomatoes, crumbled feta, and fresh coriander if you like.

13: Serve and dip with whatever you like, and enjoy!