- 2 x 400g canned black beans
- 350g sweet potato, cut into dice-size pieces
- 3 dl water
- 1 vegetable stock cube
- 1 onion, finely chopped
- 3 tbsp tomato puree
- 3 tbsp chili chipotle sauce (I have used a mild version)
- 2 garlic cloves, finely chopped
- 1 tbsp tomato ketchup
- 1 tsp balsamic vinegar
- 1 tsp smoked sweet paprika powder
- 1 tsp chili powder
- 2 bay leaves
- Salt to taste
- Olive oil for pan
Wash, peel and cut the sweet potato into dice-size pieces. If you are in a rush, pre-cook the sweet potato in the microwave for 10 minutes, if you have a bit more time, bake them in the oven on 200°C for about 30 minutes until just tender.
In a large pan, fry the onion in olive oil until it goes soft, but not browned. Add chopped garlic, bay leaves, spices and tomato puree. Give it a good stir before adding the washed black beans, balsamic vinegar, water, vegetable stock, ketchup and chipotle chili sauce. Let the stew cook on medium heat for about 10 minutes, add the baked sweet potato and season with salt to taste.
Serve with rice, a sprinkle of fresh coriander and avocado.