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This deliciously easy black bean stew is complemented by roasted sweet potato and a cooling yogurt and mint dressing. You can cook this either on the stovetop or in a hot oven, covered, for 30 minutes. It’s a very versatile recipe so feel free to swap sweet potatoes for any squash or root vegetable and use a vegetable stock cube for extra depth.
750 grams/1 pound 10 ounces sweet potatoes
a splash of olive oil
1 tablespoon dried thyme
1 onion, diced
1 fresh red chilli/chile, deseeded and chopped
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1 and 1/2 teaspoons ground cumin, such as Pereg
1 teaspoon smoked paprika
1 teaspoon ground cinnamon
400-gram/14-ounce can Tuscanini Cherry Tomatoes
2 (400-gram/14-ounce cans) black beans, drained and rinsed
1 vegetable stock cube
a pinch of sugar
sea salt
freshly ground black pepper
a few sprigs of fresh coriander/cilantro, chopped, to garnish
1 clove garlic or 1 cube Gefen Frozen Garlic
250 grams/1 cup Greek yogurt
2 tablespoons freshly chopped mint or 2 teaspoons dried mint
1 tablespoon freshly squeezed lemon juice
1 and 1/2 teaspoons ground cumin, such as Pereg
Preheat the oven to 200 degrees Celsius fan/220 degrees Celsius/425 degrees Fahrenheit/Gas 7.
Peel and cut the sweet potatoes into irregular wedges and place on a baking sheet. Drizzle with olive oil, then season with salt, pepper and dried thyme. Bake in the preheated oven for 20–30 minutes until cooked through and slightly charred, then remove and set aside until the black bean stew is ready.
For the minted yogurt dressing, crush the garlic clove and combine with the yogurt, mint, lemon juice, a generous pinch of salt and the cumin. Set aside.
In a large pan, fry the onion in another splash of olive oil for five minutes until soft, then stir through the chilli and crushed garlic for a minute. Add the cumin, paprika and cinnamon, quickly followed by the tomatoes and black beans. Fill the used tomato can with cold water and pour into the pan, crumble in the stock cube and season with salt and pepper and a generous pinch of sugar. Part-cover the pan and simmer over a low heat for about 15 minutes or until the sauce has reduced and thickened. Fold the cooked sweet potatoes into the stew.
Taste for seasoning, scatter the coriander over the top and add a swirl of the minted yogurt dressing, with the rest served on the side.
Adapted from A Cookbook for Winter: More than 95 Nurturing & Comforting Recipes for the Colder Months Published by Ryland Peters & Small. Photograph by Mowie Kay © Ryland Peters & Small
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