Spicy Butterbean and Sweet Potato Stew
With a couple of days left til veg box day and a relatively bare cupboard, I needed to come up with a nourishing dinner using sweet potatoes. In the past, I’ve made a butterbean and tomato stew that everyone has eaten happily, so decided to have a go adapting that to use up a rather large sweet potato. The sweetness of the sweet potato and tomatoes went very well with the warmth of smoked paprika, ground coriander and cumin.
Medium onion, chopped
2 cloves of garlic, finely chopped
Butter or olive oil for frying
1 level tsp smoked paprika
1/2 level tsp ground coriander
1 level tsp cumin
Cooked butter beans
A sweet potato, peeled and chopped
Tin of tomatoes
A handful of sundried tomatoes, chopped in half (optional)
- used around 250g dried butterbeans. Soak overnight then boil in salted water for a couple of hours until tender. Alternatively, use two tins of butter beans. Gently fry the onions in a large knob of butter until softened. Add the garlic and fry for a couple more minutes. Add the smoked paprika, ground coriander and cumin and continue to gently fry. Add tinned tomatoes and simmer, adding the chilli (to your taste) sweet potato and dried tomatoes if you’re using them. When the sweet potato is soft, add the butterbeans and simmer for at least an hour, stirring regularly until the sweet potatoes become the sauce, adding water or broth as required to prevent the sauce from drying out. The first time I made this, I doubled up on ingredients because my sweet potato was huge – first time we served with brown rice, and had the warmed upleftovers with steamed veggies and chips.