Potatoes and beans with cracked tortillas

Ingredients

Quantity	Ingredient
200g	dried black beans, soaked overnight and drained
or 400g	tinned black beans
2	guajillo chillies, soaked in 500 ml boiling water for 30 minutes
2 tablespoons	red wine vinegar
145ml	olive oil
1	red onion, half diced, half cut into 5 mm-thick slices
3	garlic cloves, thinly sliced
200g	tinned tomatoes
2 teaspoons	salt
2	potatoes, cut into 5 mm-thick slices
	grana padano or parmesan, grated, to serve
2	Corn tortillas, cut into matchsticks and fried until crispy

If using dried beans, add them to a saucepan with 1.5 litres water and bring to the boil. Simmer, covered, over a medium heat for 30 minutes. Be careful not to overcook the beans – they shouldn’t be fully cooked yet. Drain and refresh under cold water.
In a food processor or blender, combine the chillies, red wine vinegar and 250 ml of the chilli soaking liquid and process until smooth.
Heat 1 tablespoon of the olive oil in a saucepan over a low heat and fry the diced red onion and the garlic for 3–4 minutes, or until soft. Add the tinned tomatoes, guajillo chilli mixture, beans and salt. Bring to the boil then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally. Remove the lid and simmer for 30 minutes if using dried beans, or 15–20 minutes if using tinned beans, or until the sauce has reduced and the beans are really tender.
While the beans are cooking, prepare the potatoes. In a frying pan over a low heat, gently fry the potatoes and the sliced red onion in 125 ml olive oil. Cook, flipping every 5–10 minutes, for 20–25 minutes or until the potatoes are soft.
To serve, sprinkle a little cheese over the beans and top with the crispy tortilla strips. Serve with the potatoes.