Black-eyed Bean and Sweet Potato Stew

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3.5

6 reviews
Good

Black-eyed Bean and Sweet Potato Stew

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings
  • 200 g sweet potato 2 cups
  • ½ tsp ground coriander cilantro
  • ½ tsp ground ginger
  • salt
  • black pepper ground
  • 2 tbsp + 1 tsp oil
  • 6 onion
  • 2 cloves garlic
  • 2 bell pepper
  • scotch bonnet chilli optional, to taste
  • 2 bay leaf
  • 210 ml water 1 cup
  • 1 x 400 g chopped tomato 14oz, tin
  • 1 jumbo cube optional, see notes
  • 500 g beans or 2x 400 g/14 oz tins, cooked, drained weight

Instructions

Prep:

  1. Pre heat the oven to fan assisted 160ºC/180ºC/350ºF/gas 4.
  2. Peel and chop sweet potatoes into bite size pieces and season them with ½ tsp coriander, ½ tsp ginger, salt, pepper and 1 tsp oil and mix well
  3. Slice the onions very thinly, chop the garlic and deseed and chop the peppers and scotch bonnet.

Cook:

  1. Bake sweet potato in the oven for up to 30 mins till done. Make sure to stir the cubes at least once during baking so that they cook evenly on all sides
  2. Heat the remaining oil in a non stick pan and add in the onions, garlic, peppers, scotch bonnet chilli, bay leaves and stir fry for a minute until fragrant.
  3. Then add in the water, cover and cook on low for about 1 hr till onions are soft stirring occasionally.
  4. Keep an eye on the water level and if it get gets too dry you might need to add in a few tbsp of water at a time.
  5. Then add in chopped tomatoes and jumbo cube and simmer for another 30 mins.
  6. Then add in beans and sweet potato and simmer for another 10 mins so the flavours blend together.
  7. Adjust seasoning and serve.

Notes

  • You can substitute the scotch bonnet with chillies of your choice.[br] Jumbo cubes (and maggi cubes) are stock cube used to flavour food in West Africa. You can normally find them in shops selling ethnic food. You can substitute with other stock cubes or replace the water with stock of your choice
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