Surprisingly, one of the best food magazines I've found has been the Tesco Healthy Living magazine that they send me every quarter. I've tried quite a few things out of it that have been out of this world! This is one of them.
This stew takes a while, so we normally just make it on the weekend. The preparation isn't so bad, but it does sit on the stove and bubble away for over an hour. I love the combination of spicy and sweet in the stew, the refreshing crème fraîche side, and the salty tortilla chips to dip.
300g sweet potatoes
1 tbsp extra-virgin olive oil
1 onion, finely chopped
1 red pepper, finely diced
25g jalapeño peppers
1 tbsp ground cumin
1 tbsp ground coriander
pinch crushed chilli flakes
400g can black-eyed beans
400g can kidney beans
400g can chopped tomatoes
3 tbsp runny honey
3 tbsp white wine vinegar
450ml (3/4pt) vegetable stock
200g can sweetcorn kernels
To serve:
150ml crème fraîche
2 tbsp chopped coriander
juice and zest of one lime
100g plain, unsalted corn chips
1. Carefully chop the sweet potato into 1cm cubes. Next, pour the extra-virgin olive oil into a large, flameproof casserole dish and heat. Add the onion and saute for 2-3 minutes. Then stir in the sweet potato, red pepper, jalapeños, cumin, coriander and chilli and saute for a further 3-4 minutes.
2. Add the remaining stew ingredients and simmer uncovered for 20-30 minutes. Cover, then simmer for a further 35-40 minutes.
3. While the stew is cooking, combine the crème fraîche, coriander, lime juice and zest and refrigerate until ready to serve.
4. Using a ladle, divide the stew between individual bowls and then top with a dollop of the crème fraîche mixture. Serve with the corn chips.







Recent Comments