Black bean and sweet potato chilli

Method

1. Peel the sweet potatoes and cut them into 2 cm cubes. Chop the onion finely, dice the red pepper, and drain and rinse the black beans.
2. Warm the olive oil in a large pot over a medium heat. Add the onion, red pepper and a pinch of salt and cook for about 8 minutes until soft.
3. Stir in the smoked paprika and cumin and cook for 30 seconds until fragrant.
4. Add the sweet potatoes, chopped tomatoes, black beans and 250 ml of water. Cover and simmer for 25 minutes, stirring now and then, until a knife slides easily through the sweet potatoes, then take the lid off for a final 5 minutes to thicken.
5. While it cooks, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
6. Season the pot with salt and black pepper.
7. Fork through the rice and ladle the beans and sweet potatoes on top.

Tip Mash a few sweet potato cubes into the sauce at the end if you want it thicker.

Photo made with AI.

From Nosha · nosha.app