Mexican pork and beans

Method

Put the onion, garlic, pepper, fresh chilli, chilli powder, paprika, cumin, coriander, cinnamon and oregano in a food processor. Add half the lager and blend to a purée.

Trim the pork steaks, then cut into large cubes. Heat the oil in a large saucepan and, working in batches, add the pork and fry until browned. Transfer to a plate.

Add the spice purée to the pan and cook, stirring continuously, over a moderate heat for 5 minutes - making sure it doesn't catch and burn. Add the remaining lager, tomatoes, passata, pork and any juices. Season well and bring to the boil. Reduce the heat and simmer gently, half-covered, for 30-35 minutes until the pork is tender and the sauce is thickened. Gently stir in the beans and chocolate, heat through and serve.