Black Bean and Sweet Potato Stew
Serves 6
I found a recipe for a black bean and sweet potato stew online, it sounded good, but I’ve made some tweaks to make it even more delicious.
The great thing is that this recipe is perfect for batch cooking and freezing for a nutritious meal when you can’t be bothered to cook. It’s also cheap to make and contains lots of ingredients you’ve probably already got in your store cupboard.
It’s a gluten-free and vegan recipe, and is perfect served with nutty brown rice and a salad.
- Ingredients:
- 2 tbsp (rapeseed or olive) oil
- 1 red onion, medium dice
- 3 cloves of garlic, crushed
- Spice mix containing: 1 heaped tsp turmeric, 1/2 tsp chilli flakes, 1/2 tsp cayenne pepper, 1/2 tsp ground coriander & 1/2 tsp smoked paprika
- 3 medium sweet potatoes (approx 600g), peeled and cut into a 1 inch dice
- 2 tbsp tomato purée
- 500g passata
- 400ml vegetable stock (ensure gluten-free and vegan if required)
- 2 x tins/cartons black beans, drained
- Salt and pepper
- 100g frozen spinach
- 2 tbsp chopped coriander
Step 1: Heat the oil over a medium heat in a large casserole dish. Add the onion and soften for five minutes.
Step 2: Add the garlic and spice mix and cook out for 30 seconds, then add the cubed sweet potato and tomato purée and cook for a further thirty seconds, stirring.
Step 3: Add the passata and vegetable
stock, along with the drained black beans. Add a generous pinch each of salt and pepper. Place the lid on the casserole, and simmer for an hour to an hour and a half, or until the sweet potato is tender.
Step 4: Check the seasoning and add more as necessary. Stir in the chopped frozen spinach, until dispersed through the sauce. Finish by stirring through the chopped coriander.
Serve with rice and a green salad.
