Spicy bean and sweet potato stew recipe

122 ratings Rate
  • Serves 4
  • 10 mins to prepare and 1 hr 10 mins to cook
  • 488 calories / serving
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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 fraîche, 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 fraîche mixture. Serve with the corn chips.

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  • Ingredients

  • 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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  • Energy 2048kj 488kcal 24%
  • Fat 12.8g 18%
  • Saturates 2.6g 13%
  • Sugars 27.7g 31%
  • Salt 3g 51%

of the reference intake
Carbohydrate 81.4g Protein 18.6g Fibre 18.5g


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