1 tbsp oil
1 onion, chopped
1 tbsp Cooks’ Ingredients Chipotle Paste
2 tsp sweet smoked paprika
400g can chopped tomatoes
400g can kidney beans, drained and rinsed
400g can cannellini beans, drained and rinsed
400g can borlotti beans, drained and rinsed
1 tbsp tomato purée
500g sweet potatoes, scrubbed and cut into ½cm slices
Three bean chilli bake
1 tbsp oil
1. Preheat the oven to 200°C, gas mark 6, then heat the oil in a large pan and fry the onion for 3-4 minutes, add the chipotle and paprika and cook for 1 minute. Add the tomatoes, beans, tomato purée and 100ml water and cook for 5 minutes. Season, then transfer to a shallow ovenproof serving dish.
2. Meanwhile, cook the sweet potatoes in boiling water for 5 minutes until just softened, layer them on top of the bean mixture.
3. Bake in the preheated oven for 30 minutes, until piping hot and the sweet potatoes are golden in colour.
To freeze ahead, complete the recipe to the end of Step 2 and allow the uncooked dish to cool completely, cover and freeze. To reheat, thoroughly defrost and cook in a preheated oven at 200°C, gas mark 6 for 35 minutes.
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Total time: 35 minutes
Typical values per serving:
|Saturated Fat||1g saturated fat|
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