Smoky Sweet Potato & Bean Stew

• 900 gsweet potatoes, peeled and cut into 3 cm chunks
• 2 tbspolive oil
• 2onions, diced
• 2red peppers, diced
• 4garlic cloves, finely grated
• 2 tbspchipotle paste
• 2 tspsmoked paprika
• 2 tspground cumin
• 1 tspground coriander
• 1 tspcaster sugar
• 2 x 400 gtins chopped tomatoes
• 400 mlhot vegetable stock
• 240 gdrained black beans (from one 400 g tin), rinsed
• 240 gdrained butter beans (from one 400 g tin), rinsed
• 150 gkale, stalks removed and leaves chopped
• 30 mllime juice
• 15 gcoriander leaves, torn
• Fine salt, to taste
• 240 gdrained kidney beans (from one 400 g tin), rinsed
• Black pepper, to taste

Method

1. 1Heat half the olive oil in a wide casserole over a medium-high heat. Brown the sweet potato in two batches for 5 to 6 minutes, until the edges are bronzed. Lift onto a plate; crowding the pan would steam the pieces and leave the stew flat.
2. 2Add the remaining oil, onions and peppers with a pinch of salt. Cook for 8 minutes, until soft and beginning to colour.
3. 3Add the garlic, chipotle paste, smoked paprika, cumin and ground coriander. Stir for 1 minute, until the paste darkens and the spices smell rounded. Add the sugar, tomatoes and stock, scraping up the browned bits from the base.
4. 4Return the sweet potato and simmer uncovered for 20 to 25 minutes, until almost tender and the sauce has reduced around it.
5. 5Add the black beans, butter beans, kidney beans and kale. Simmer for another 5 minutes, until the beans are hot, the kale is tender and the sweet potato yields to a knife without collapsing.
6. 6Stir in the lime juice, taste and adjust the salt and black pepper. Finish with the torn coriander. The lime should lift the smoke without making the stew sour.

Per serving

kcal

412

protein

17.1g

fibre

18g

carbs

73.2g

fat

6.6g