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Roasted pepper & mixed bean stew with harissa
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Serves: 4 - 6
150g Love Life 10 Bean Mix
450g sweet potatoes, scrubbed and diced
2 preserved lemons, halved, pips removed and chopped
2 tbsp rose harissa
1 tsp cumin seeds
1 tbsp olive oil
1 large red onion, finely chopped
2 cloves garlic, finely chopped
2 red peppers, deseeded and sliced
300ml vegetable stock
75g soft apricots, roughly chopped, plus extra to serve
Soured cream, to serve
Chopped mint, to serve
1. Soak the beans overnight in cold water. Drain and place in a pan with plenty of fresh, cold water. Bring to the boil and cook for 10 minutes then reduce the heat and simmer for up to 2 hours until all the beans are tender, topping up with boiling water as needed.
2. Meanwhile, preheat the oven to 200°C, gas mark 6. Toss the sweet potatoes with the chopped preserved lemons, harissa and cumin seeds and arrange in a roasting tin. Roast for 30-35 minutes, stirring occasionally until browned and tender.
3. Heat the olive oil in a large saucepan. Add the onion, garlic and peppers and cook over a medium heat for 5-6 minutes until softened. Add the stock, drained beans, apricots and seasoning and simmer, covered, for 10 minutes, stirring occasionally until the peppers are tender.
4. Add the sweet potatoes with all the contents of the roasting tin and simmer for a further 5-6 minutes until the sauce has thickened, if needed. Serve scattered with more chopped apricots and mint with soured cream on the side. A green salad and warm tortillas make tasty additions too.
Cool rapidly once you have added the sweet potatoes and freeze in rigid containers. To use, defrost overnight in the fridge then reheat in a pan, simmering for 5-10 minutes, stirring often and adding extra water if needed to loosen, until piping hot. Serve, garnished as above.
Typical values per serving:
Per serving (for 4)