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Sweet Potato & Black Bean Stew
This stew is perfect for a filling dinner. It has a lovely mix of sweet and spicy flavours made up from the baked sweet potatoes and chilli. The added crunch from the baked sweetcorn and the hearty black beans bring it all together so the flavours really compliment each other.
👥 4 Servings⏱️ Prep & Cook: 1h 20m🔥 Cook: 1h 20m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
📝 Preparation Steps
1
Preheat oven to 160°C fan / 350°F.
2
Place the sweet potato on a baking tray and drizzle with olive oil and salt. Cook for ⏱️ 35-40 minutes until soft, adding the sweet corn in the last ⏱️ 10 minutes.
olive oil1 tablespoon
3
Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the salt, onion and garlic and cook for ⏱️ 5-10 minutes until soft.
olive oil1 tablespoononion1garlic2 cloves
4
Add the cumin and cook for ⏱️ 2 minutes, before adding the tomato puree, black beans, lemon juice and water - bring to the boil, before reducing the temperature and leaving to simmer for ⏱️ 15 minutes.
ground cumin2 teaspoonslemon0.5
5
Once cooked, stir the sweet potato and corn through the stew.
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