Neil Perry’s chilli black beans with jalapeno salsa recipe

Serve these chilli black beans (which can be made vegan by simply leaving out the speck or pancetta) with soft, warm tortillas – corn or flour, whichever you prefer – and a tangy jalapeno salsa, and you’ll have dinner sorted in 30 minutes.

But with more time, you can turn this dish into a feast by adding my Mexican-style braised beef short ribs and some simple sides, such as guacamole, a shredded cabbage salad, and a platter of barbecued corn cobs, with chilli-spiked mayonnaise and lime wedges.