Mexican beans

Brush a griddle pan with oil and cook the chillies until the skins start to blacken and blister.
Seal in a plastic bag and leave to steam for 20 minutes.
Heat remaining oil and add onion and garlic.
Sauté over medium heat for three minutes.
Add beans and stir well.
Cook gently for five minutes.
Add the stock and simmer for a further five minutes.
Remove from the heat and process half of the beans in a food processor along with the liquid, or mash with a potato masher.
Mix with whole beans and season to taste with salt.
Stir in sour cream.
Peel the skins from the chillies, cut in half and remove the seeds.
Cut the chillies into strips.
Spoon beans into bowls and top with the chillies, spring onions and feta cheese.