Spicy bean and sweet potato stew recipe

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  • 4 starsRating: 4 stars (110 ratings)

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  • Rating: 4 stars
  • Cost per serving: £2.72
  • 10 mins to prepare and 1 hr 10 mins to cook Takes: 10 mins to prepare and 1 hr 10 mins to cook
  • 4 Serves: 4

Carefully chop the sweet potato into 1cm (½in) cubes. Next pour the extra-virgin olive oil into a large, flameproof casserole dish and heat. Add the onion and sauté for 2-3 minutes. Then stir in the sweet potato, red pepper, jalapenos, cumin, coriander and chilli and sauté for a further 3-4 minutes.

Add the remaining stew ingredients and simmer uncovered for 20-30 minutes. Cover, then simmer for a further 35-40 minutes.

While the stew is cooking, combine the crème fraiche, coriander, lime juice and zest and refrigerate until ready to serve.

Using a ladle divide the stew between individual bowls and then top with a dollop of the crème fraiche mixture. Serve with the corn chips.

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  • 300g sweet potatoes
  • 1tbsp extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 red pepper, finely diced
  • 25g jalapeno peppers, chopped
  • 1tbsp ground cumin
  • 1tbsp ground coriander
  • pinch crushed chilli flakes
  • 400g can black-eyed beans
  • 400g can kidney beans
  • 400g can chopped tomatoes
  • 3tbsp runny honey
  • 3tbsp white wine vinegar
  • 450ml vegetable stock
  • 200g can sweetcorn kernels
  • To serve
  • 150ml Tesco Healthy Living crème fraiche
  • 2tbsp chopped coriander
  • juice and zest of 1 lime
  • 100g plain, unsalted corn chips
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5 of you five-a-day Each serving contains
  • Calories 655 33%
  • Sugar 32.2g 36%
  • Fat 13.8g 20%
  • Saturates 4.7g 24%
  • Salt 1.9g 32%
of an adult's Reference Intake amount. Find out more
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