Spicy Beans on Baked Sweet Potato |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This was cooked for us by our fabulous friends in Melbourne, Dave and Larissa. It is delicious. Ingredients:
3 sweet potatoes (500g) |
1 tablespoon olive oil |
1 large onion |
3 garlic cloves, crushed |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon chili powder |
400 g chopped tomatoes |
1 cup vegetable stock |
1 large courgette, cubed |
1 green pepper, cubed |
310 g corn kernels |
2 (400 g) cans red kidney beans, rinsed and drained |
3 tablespoons chopped fresh coriander leaves |
sour cream or light soy sour cream, to serve |
grated cheddar cheese or soy cheddar cheese, to serve |
Directions:
1. Preheat the oven to 210 degrees (gas 6-7).
2. Rinse the sweet potatoes, then pierce with a small sharp knife. Place them on a baking.
3. tray and bake for 1-11/2 hours, or until soft.
4. Heat the oil in a large saucepan and cook the onion over a medium heat for about 5 minutes, stirring occasionally, until very soft and golden. Add garlic and spices, and cook, stirring, for 1 minute.
5. Add the tomato and stock, stir well, then add the vegetables and beans.
6. Bring to the boil, then reduce the heat and simmer, partially covered, for 20 minutes.
7. Uncover, increase the heat slightly, and cook.
8. for a further 10-15 minutes, or until the liquid had reduced and thickened. Stir in the coriander leaves just before serving.
9. To serve, cut the sweet potatoes in half lengthways. Spoon the vegetable mixture over the top. Add a dollop of light (soy) sour cream and sprinkle with grated (soy) cheddar cheese.
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