Chipotle Black Bean + Sweet Potato Chilli with Coriander Yogurt

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 From


Servings

3-4

Cook Time

45 minutes

Author:

Bold Bean Co.

INGREDIENTS

    QUICK PICKLED ONION

  • 1 red onion, very finely sliced

  • 2 limes, juice + zest

  • Squeeze of honey

    • FOR THE BEANS

  • 2 tbsp olive oil

  • 4 garlic cloves, peeled + finely sliced

  • 2 tbsp tomato puree

  • 1 ½ tsp smoked paprika

  • 1 tsp ground cumin

  • 1 ½ tbsp chipotle chilli paste

  • 2 large sweet potatoes, peeled and diced into bite-sized chunks

  • 200ml beef stock

  • 400g tin chopped tomatoes

  • 1 x 700 jar of Bold Bean Co. Queen Black Beans with their bean stock (or 2 x 400g tins of black beans, drained, with 150ml veg stock)

    • HERBY YOGURT

  • 4 tablespoons of greek yogurt or sour cream

  • A small bunch (roughly 15 g) of coriander

    • SERVING SUGGESTIONS

  • Cook riced

  • Tortilla chips

  • Cheddar cheese, to top

DIRECTIONS

  1. First, pickle your onions by mixing them with the lime juice and zest in a small bowl with a squeeze of honey and a pinch of salt. Set aside.

  2. Heat the olive oil in a heavy-bottomed pan over a medium-high heat. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato puree, paprika, cumin and chipotle with a splash of water and stir to create a paste. Cook off for 2 minutes until fragrant.

  3. Add the sweet potato and toss to coat in all of the spices. Pour in the chopped tomatoes and stock. Cover with a lid and simmer 20-22 minutes over a low-medium heat to allow the sweet potato to soften enough so that a knife can pierce through. Check half way through as you may need to add more water or stock.

  4. Meanwhile, put all of the herby sour cream ingredients into a food processor (coriander stalks and all), pour the lime juice from the red onions into it too, then whizz until smooth. Season to taste.

  5. Once the potatoes have softened, pour in the black beans with their bean stock. Stir to combine then simmer for a further 4-5 minutes. If using canned beans, you’ll need add more salt at this point. Bubble away until the chilli has thickened and is a rich, glossy consistency.

  6. Spoon into bowls, drizzle over the yogurt and scatter over the pickled onions.

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