Jane's Delicious Garden Blog

One pot ease

Posted in Garden Diary by Jane Griffiths on the May 20th, 2018

Perfect for a chilly autumn night, this  is a delicious balance of meaty beans, flavourful chorizo and sweet potatoes. 


  • Sweet potato, cut into chunks
  • 1 – 2 tablespoons pul biber (red pepper flakes)
  • 100 grams chorizo, sliced into rounds then cut in quarters
  • 1 onion, sliced
  • 3 cloves of garlic, chopped
  • 1 teaspoon cumin
  • Can of black beans, rinsed 
  • Beer (a cup or two)
  • Cherry tomatoes (10 – 12) cut in half
  • Chopped mustard, mizuna and bok choy leaves
  • Fresh coriander


  1. Toss the sweet potatoes with olive oil and some of the pul biber and roast at 200° until tender. 
  2. Cook chorizo until it is almost crispy
  3. Add  the onion and cook, stirring, until onion is soft. 
  4. Add garlic and cumin. Cook for few minutes more. 
  5. Add the beans and stir through. 
  6. Add beer and bring to the boil, reduce heat and simmer til beer is almost dissolved. 
  7. Add tomatoes, stir through and simmer til slightly softened. 
  8. Sprinkle the sweet potato with a little more pul biber. 
  9.  Add the sweet potato to the bean mix and stir through. 
  10. Place a good handful of the chopped greens in the bottom of each bowl. Top with spoonfuls of the sweet potato and bean mixture. 
  11. Top with coriander and serve with warm cornbread and chunks of avocado. 

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