330ml/11fl oz bottle light Mexican beer
2 onions, finely chopped
3 garlic cloves, crushed to a paste with the edge of a knife
2 red peppers, seeds removed, finely chopped
2 fresh jalapeno chillies, chopped
3 dried, smoked chillies, chopped
1 tbsp ground cumin
400ml/14fl oz hot vegetable stock
bunch fresh coriander, plus extra coriander leaves, chopped, to serve
50ml/2fl oz rice wine vinegar
400g/14oz can cannellini beans, drained and rinsed
400g/14oz can butter beans, drained and rinsed
1 tbsp chopped fresh oregano
1 tsp chilli powder
1 tsp smoked paprika
250g/9oz cheddar or Asiago cheese, grated
lime wedges, to garnish
Bring the beer, onions, garlic, red peppers, jalapeno chillies, smoked chillies, ground cumin and stock to the boil in a large pan, then reduce the heat to a simmer and simmer for 8-10 minutes.
Meanwhile, in a food processor, blend the bunch of coriander, rice wine vinegar and a good pinch of salt to a smooth paste.
Add the coriander and vinegar paste, the cannellini beans and the butter beans to the stock mixture. Stir well to combine, then continue to simmer for 20-25 minutes, or until the volume of liquid has reduced by about three quarters.
Add the oregano, chilli powder and smoked paprika and stir well to combine.
To serve, spoon the white chilli into the centre of each of six serving plates. Sprinkle over the grated cheese and the remaining chopped coriander leaves, then garnish each plate with a lime wedge.
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