The spicy chilli with the sweetness of sweet potatoes for this all time favourite. My recipe is with seitan, but don't hesitate to make it con carne!
Serves about 6 without the rice option
Ingredients:
- 2 to 3 cups of red or black beans soaked overnight
- 2 sweet potatoes, cubed
- 1 large red onion
- 500ml passata or tomato purée
- 250g minced seitan
- 2T tomato paste
- 1T yummy spice mix
- 1t cumin
- 1t Cayenne pepper
- 1/2 to 1t smoked paprika
- A few leaves of dried celery, crushed
Method:
Finely chop the onion. In a cast iron pot, lightly fry the onions in a little cooking oil on medium heat, then add the spices, stirring to evenly coat the onion.
After about 3 to 4 minutes, add the drained beans and stir to combine with the onion and spice mixture for a few minutes. Add the sweet potato and combine.
Pour in the passata, add the tomato paste, stir well, then add enough water to completely cover the beans (as for soup). Those beans need water to cook well!
Turn up the heat, allow to come to the boil, then lower to medium low and simmer for at least 2 hours until the beans are soft. If there is too much sauce, turn up heat once again and reduce to required consistency.
Top with fresh coriander and serve with rice, mashed avocado and grated cheese.
Bon appétit!
