Meera Sodha’s recipe for barbecue beans and corn fritters

Smoky barbecue beans full of Tex-Mex spice, with crisp corn fritters and a side of avocado

I can’t deny it, I still have an enormous soft spot for the kind of American food that punctuated my 1990s childhood – shoestring fries, crunchy, golden hash browns, coleslaw with cream and milkshakes so thick, you could stand a spoon up in them – I loved them all.

But my absolute favourite was barbecue beans, with their soft, sweet smokiness. Time has moved on, but my desire to eat those beans on any given day or night has not. Lucky for me, then, that they’re so easy to make at home ...

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