Smoky Sweet Potato & Black Bean Stew Recipe

Smoky Sweet Potato & Black Bean Stew

Ingredients

1 red onion
700g sweet potatoes
1 garlic clove
1 chilli
2 tsp smoked paprika
2 x 400g tins of black beans
2 x 400g tins of chopped tomatoes
1 vegetable stock cube
100g baby leaf spinach
A handful of coriander

Prep: 15 mins | Cook: 30-35 mins

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Method

1. Trim, peel and finely dice the red onion. Peel the sweet potatoes and chop them into small, bite-sized cubes. Peel and crush or finely chop the garlic. Slice the chilli into thin rounds, reserving half for garnish.

2. Place a large pan on a medium heat and add 1 tbsp oil. Add the onion, garlic, half the chilli and 2 tsp smoked paprika. Season with a pinch of salt and pepper. Fry for 4-5 mins, stirring regularly, till the onion has started to soften and the pan smells aromatic. If it starts to catch and brown, add a few tbsp water.

3. Meanwhile, half-fill and boil your kettle. Drain the black beans and rinse under cold water.

4. Add the beans to the pan, along with the chopped tomatoes and sweet potatoes. Stir well to mix.

5. Tip the vegetable stock powder into a heatproof jug. Pour in 400ml hot water from the kettle. Stir well to dissolve. Pour the stock into the pan and mix well.

6. Bring the mixture to a boil. Cover with a lid, then reduce the heat to low. Simmer for 20-25 mins till the veg are tender and the sauce has thickened a little. Stir occasionally.

7. Add the baby leaf spinach to the pan and stir till it has wilted. Taste and season with more salt and pepper, if you think it needs it.

8. Divide between 4 warm bowls. Garnish with coriander leaves and the remaining slices of chilli.

9. Love Your Leftovers Any leftover stew will keep in the fridge for up to 3 days. Store in a sealed tub. Reheat on the hob or in the microwave, adding an extra splash of stock or water, if needed, till piping hot all the way through.