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Bean and sweet potato stew

This bean and sweet potato stew is a lovely vegetarian dish that can be eaten as a main course ( with pitta) or served as a side dish with grilled, fried or roasted meat. You can add a couple of pinches of chilli flakes (together with the oregano) if you'd like it to have a bit of a kick.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: South American
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 Tbsp olive oil
  • 800 g sweet potatoes
  • 1 Tbsp dried oregano
  • 1 garlic clove
  • 1 jar of passata about 700g
  • 250 ml water approx
  • 1 can white beans butterbeans or haricot beans
  • 3 Tbsp chopped fresh mint
  • 100 g feta

Method
 

  1. Peel the sweet potatoes, then cut them into 3-cm chunks.
  2. Chop the onion and mince the garlic.
  3. In a large saucepan, heat the oil, then sweat the onion and sweet potatoes for 5 minutes. Add the garlic and oregano, stir for 1 minute.
  4. Drain the beans, add to the sweet potatoes, then pour in the tomato sauce and the water (enough to cover the vegetables). Season with salt and pepper, then cook for 15 minutes.
  5. When the sauce is thick, the sweet potatoes are tender, turn off the heat.
  6. Crumble the feta on top and sprinkle with mint just before serving.