Name: Sweet potato and black beans stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 red onion; 1 garlic clove; 1 large sweet potato; 1 carrot; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp chipotle paste; 2 tsp tomato purée; 1 handful of ripe tomatoes; 1 tin black beans (drained); 100g spinach, kale or spring greens; 1 lime; 4 Tbsp chopped coriander leaves

Sweet potato and black beans stew

27 Jul 2017

by Dinna

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Background

This Mexican-style spiced sweet potato and black beans stew is filling, healthy and vegan - so it’s ideal on vegetarian days or for those who are on a healthy diet. Serve it with brown rice, tortilla chips or flatbread. You also add a dollop of soured cream (or Greek Yogurt) if dairy is not an issue for you.

Ingredients

1 red onion
1 garlic clove
1 large sweet potato
1 carrot
1 tsp ground cumin
1 tsp ground coriander
1 tsp chipotle paste
2 tsp tomato purée
1 handful of ripe tomatoes
1 tin black beans (drained)
100g spinach, kale or spring greens
1 lime
4 Tbsp chopped coriander leaves

Instructions

Finely slice the onion and garlic. Chop the carrot and sweet potato into bite-sized chunks.
Heat 1 Tbsp of oil in a large, casserole dish and gently sauté the onion and garlic for 5 minutes. Add the carrot and sweet potatoes (and a drop more oil if needed). Put the lid on, turn the heat down and cook for 10 minutes.
Stir in the spices then, after a minute, add the pastes. Stir to coat well, then add one glass of water or vegetable stock. Add the tomatoes. Bring to the boil, put the lid on and gently simmer for 25 minutes.
Add the beans and cook for 5 minutes, over medium heat, then add the greens and cook for 2-5 minutes until tender. Stir in half of the chopped coriander leaves.
Serve with some lime juice squeezed over and coriander leaves scattered on top.