400 g (13 oz) can beans (haricot, or kidney), rinsed and drained
1 roasted red pepper, drained and sliced (optional)
Tabasco or other hot sauce
salt and pepper
jacket potatoes or steamed rice
soured cream (optional)
Heat the oil in a large saucepan or flameproof casserole dish. Add the onion and garlic and cook for 6–7 minutes, stirring frequently, to soften.
Meanwhile, toss the beef strips in the chipotle paste, cumin and paprika. Add the beef and sausage to the onion mixture and stir over a medium heat for 1 minute. Add the lager, tomatoes, tomato purée, beans, red pepper (if using) and a few shakes of Tabasco. Season with salt and pepper, then cover and simmer over a medium-low heat for about 20 minutes, or until rich and thick.
Ladle into dishes and serve with jacket potatoes or steamed rice, and a dollop of soured cream, if desired.