Heat the rapeseed oil in a large pan.
Slice the garlic thinly and fry for 1-2 mins being careful not to burn it.
Add the tin of tomatoes. If you or your family don't like chunky tomato pieces you can blitz the tomatoes or even use passata.
Add the chipotle paste and the black beans. You can add more or less chipotle paste depending on your spice/heat tolerance levels.
Fill the tomato tin 1/2 way with water and add.
Bring to the boil and then simmer. Add more water as needed.
When the meatballs have cooked add them to the sauce and cook for a further 10 minutes.
Season with salt and pepper before serving.
Serve with rice.