Mexican Sweet potato, black bean stew with grains
This hearty veggie stew is full of flavour – ready to eat straight away or even tastier the next day once the flavours have developed!
Suitable for gluten-free and vegetarians
For the stew
- 1 tbsp Olive oil
- ½ red onion, chopped finely
- A pinch of sea salt
- 2 cloves garlic, chopped finely
- 1 tsp chipotle spice mix
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground cumin
- 1 can chopped tomatoes
- 700ml chicken or vegetable stock
- 2 tbsp tomato puree
- 1 can black beans, drained and rinsed
- 2 x 250g pouches of Merchant Gourmet Mexican-style Grains & Pulses
- 1 x avocado
- Crème fraîche
- Tortilla chips
- Cheddar cheese, grated
- A few wedges of lime
- Sriracha (optional)
- Pour enough oil to cover the base of a large saucepan and heat to medium. Add the onions and a pinch of salt and cook gently until soft and translucent. Add the garlic and spices and cook for another few minutes before adding the sweet potato, chopped tomatoes, stock and tomato puree.
- Give everything a good stir and leave to simmer uncovered for around 50 minutes until the potatoes are soft and the liquid has reduced to make a nice thick stew. Ten minutes before the end of cooking time, stir in the beans and pop the lid on the pan to prevent it reducing anymore. Season to taste. The stew can be eaten straight away but benefits from sitting overnight in the fridge to allow the flavours to develop. Leave it to cool completely before transferring to the fridge.
- When ready to serve, warm up the grains in a pan with splash of water and warm the stew. Divide the grains between four bowls and ladle the stew on top. Serve with slices of avocado, dollops of crème fraîche, tortilla chips, grated cheese, a squeeze of fresh lime and a scattering of coriander. A drizzle of sriracha is nice for extra heat. Any leftovers can be warmed up the next day or eaten cold.
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