Black Bean Chilli Recipe with Sweet Potatoes
Serves 5 or 6
750g peeled sweet potatoes
2tbsp olive oil
3, 400g tins organic natural black beans
1 onion roughly chopped
2 fat garlic cloves pressed
1, 400g tin natural organic chopped tomatoes
1 green chilli finely chopped
1 tsp sweet smoked paprika
1 tsp ground cumin
1 tsp rose Harissa (optional)
28g fresh coriander chopped
150g mature cheddar cheese grated
Sharing this, for supper with Mark and my girls was nothing short of pure joy! All the stars lined up. The idea for the recipe came to me clear and sharp, its execution was simple and the taste simply sublime.
It is so simple and satisfying that I’ve chosen to put it into the easy mid-week category. It is also possible that the majority of the ingredients are already in your kitchen.
I used tins of black beans and tomatoes here but if you are feeling more purist, then please use (and I’d be proud of you) beans and toms that are freshly cooked by you.
I chose to layer the sweet order neurontin potatoes in this way, rather than bake them separately, as it makes for a much simpler, one casserole method.
Dot the butter around quite casually, cover loosely with foil and bake for 25/30mins until the sweet potatoes are softish.
Soften the onion in the olive oil and add the garlic and fresh chilli, then a few moments later, the dried spices. I also chose to use fresh green chilli rather than the more usual red chilli powder for this dish.
Once they are all soft and smelling divine, add the tomatoes and fresh coriander, followed by the black beans. Your “chilli” is now assembled.
Spread all of the lovely smelling bean mix onto the waiting sweet potatoes and then sprinkle the grated cheddar evenly over the top.
Bake in a moderately (180ºC, 350ºF) hot oven for about 30 mins or until everything is bubbling madly.
Its not the most photogenic meal, but don’t judge this one by its looks! The flavour is very rounded and full….It is truly delicious.