Drizzle a glug of olive oil in a large saucepan and place over a medium-low heat. Add the chopped onion, celery and peppers to the pan, then place in the thyme leaves. Cook for 10 minutes until the vegetables are soft.
Add the chilli and garlic and cook for a further 5 minutes, or until softened but not coloured. Tip in both tins of black beans with their liquid, followed by the bay leaves and 200ml of boiling water. Turn up the heat and bring to the boil.
Season, reduce the heat to low and simmer, uncovered, for 30 minutes or until thickened and creamy. If it reduces too much, add a splash more water. Serve sprinkled with coriander with the cornbread and honey butter on the side.
Cornbread: toast the cornmeal in a dry frying pan until fragrant. Heat the oven to 220C Put the butter in a 20cm ovenproof frying pan (preferably cast-iron if you have it) over a medium-high heat, until the fat is sizzling and, if butter, turning brown.
Stir together the cornmeal and buttermilk then add the remaining ingredients. Tip the hot fat into the mixture and stir well to combine.
Turn the heat up and pour in the batter; it should sizzle as it hits the pan. Transfer to the oven and bake until golden brown and firm in the middle. Serve warm.
Honey Butter: cream together all the ingredients and serve slathered on the cornbread.