• 1 jar of ‘Sabores Aztecas' Pico de Gallo
• 2 cans cooked pinto or borlotti beans*
• 6 tablespoons corn oil or lard
• 1 large onion, finely chopped
• 1 teaspoon ground cumin
• Sea salt and black pepper

Heat the oil or lard in a medium saucepan, add the onion and some salt and fry for 5 minutes. Now add the pico de gallo and cumin and fry for 5 minutes more, until it looks quite dry. Add the drained beans and 150ml water; then simmer for 10 minutes. Begin to mash with a potato masher (it is quite nice to leave a few beans whole), adding more liquid if the mixture is too thick (you are aiming for a hummus – like texture)

*To cook your own beans, soak 250g pinto or black beans overnight. Put in a large pan with 4 peeled cloves garlic, one fresh jalapeno pepper, and some coriander stems and simmer for 2 hours or until tender. Season with salt only once they are cooked.