Blackbean & Sweet Potato Stew w Minted Yogurt from ‘CANNED’

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: 4

A delicious vegetarian blackbean and sweet potato stew from Theo's book CANNED

Servings 4

Place the peeled/cubed sweet potatoes onto a baking sheet, drizzle with olive oil, season with salt, pepper and dried thyme leaves. Bake in the oven for 20-30 minutes until cooked through then remove and set aside until the blackbean stew is ready.

Fry the onion in olive oil for a few minutes until soft then stir through the chili and garlic for a minute before adding the remaining cumin, paprika and cinnamon and then quickly followed by the tinned tomatoes and black beans. Fill the used tomato can with tap 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 leave on a low simmer for about 10 minutes until the sauce has reduced and thickened. Once the sweet potatoes are cooked through fold them into the blackbean stew.
Taste for seasoning, scatter the ripped coriander over the top and serve with baguette.

You can add chicken or meat to this or keep as vegetarian.

Recipe credit – Theo Michaels, published by Ryland Peters Small

Photo credit Mowie Kay

Blackbean & Sweet Potato Stew from Theo’s book ‘CANNED’