Sweet potato, black bean & peanut butter stew
Inspired by the groundnut stews of West Africa, this rich, filling dish uses peanut butter to create a thick, creamy and indulgent sauce.
- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
- 1 tbsp cold-pressed rapeseed oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 scotch bonnet chilli, pierced but left whole (or finely chopped if you like heat)
- 3 tbsp essential Waitrose Tomato Puree
- 1 tsp Cooks' Ingredients Smoked Paprika
- 2 large sweet potatoes, peeled and cut into 3cm chunks
- 2 x 400g cans black beans, drained
- 500ml vegetable stock
- 3 tbsp Pip & Nut Smooth Peanut Butter
- 250ml Elmlea Plant Double Cream Alternative
- 25g pack coriander, chopped, to serve
- 1 lime, quartered, to serve
Put a large saucepan over a medium heat and add the oil. Tip in the onion and cook for 6-8 minutes until softened. Add the garlic and chilli and cook for a further 2 minutes
Stir in the tomato purée and paprika, cook for a minute, then add the sweet potatoes and black beans. Stir to ensure they’re all coated, then add the vegetable stock. Bring to a simmer and cook for 15-20 minutes, stirring every now and then, until the sweet potatoes are tender
Stir in the peanut butter, cook for 2 minutes, then season to taste. Remove from the heat, then stir through half the cream alternative and coriander.
Divide the stew among bowls. Drizzle with the remaining cream alternative and garnish with the remaining coriander and lime wedges to squeeze over.
If you’re a fan of spice and are planning to finely chop the scotch bonnet chilli, make sure you wear gloves – it’s seriously hot!
Typical values per serving when made using specific products in recipe