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