Heat a good glug of olive oil in a wide lidded frying pan and add the sliced onion with a pinch of salt. Fry, stirring, until softened, and then tip in the peppers. (Since the beans will be well-seasoned, it’s worth refraining from adding any further salt for now.)

Turn the heat up and stir the peppers through the onions to get everything going, then lower the heat again and pop on the frying pan lid. Allow the peppers and onions to soften in their steam for about five minutes, then remove the lid, stir, and cook for a further five to ten minutes until reduced, adding a bit more oil if it needs it.

Move the onions and peppers to one side of the pan then scatter the smoked paprika and oregano into the exposed space. Let toast for a few seconds until fragrant, then stir the veg back through to keep it from burning.

Add the tomato paste and the beans, including all of their stock. Stir everything thoroughly together, bring to a boil, and then lower the heat to low. Braise slowly for another ten minutes to concentrate all the flavours. Taste and adjust seasoning as needed.

Meanwhile, rub the corn with olive oil and season with salt and pepper. Heat a ridged grill pan over a high heat, add the sweetcorn and fry for 6-8 minutes, turning regularly, until brown on all sides.

Meanwhile, mash the butter with the spring onions, coriander and chilli flakes/cayenne until well combined.

Once ready to serve, put the corn onto a serving platter and spread with the chilli, spring onion and herb butter, so that it melts over the top.

Spoon the beans into bowls, serve with the charred corn and a squeeze of lime.