Rice with chipotle sweet potato and black beans
I make this dish of rice with chipotle sweet potato and black beans quite often, because I can serve it as main dish on meat-free days, or as a side dish with grilled chicken or beef. The stew can be made in advance, then chilled or frozen – then use half of it for this recipe, the other half for a soup or pasta dish. Also, you can use up leftover rice for this recipe.
Ingredients
Method
- Heat half of the oil and gently sauté the onion and garlic. Add the sweet potato, carrot and red pepper pieces, stir for a minute, then add the ground spices and dried oregano. Stir for another minute, then add the chipotle paste.
- Stir for a minute, then add the tinned tomatoes and bay leaf. Add enough water to just cover the vegetables. Cook for 15 minutes under a lid. Add the drained beans and cook for another 10 minutes or until the vegetables are tender and the stew is thick. Discard the bay leaf. Using a fork, mash the sweet potatoes lightly to thicken the sauce even more.
- Meanwhile, cook the rice in another pan, following the packet’s instructions. Set aside to rest.
- Combine the rice with about the same amount of bean& sweet potato sauce.
- Add the chopped coriander leaves, then taste and season with salt & pepper, if needed.
- Serve warm or at room temperature.