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Baked sweet potatoes with ancho chilli beans
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2 large sweet potatoes
1 Cooks’ Ingredients Ancho Chilli (use 2 if small)
1 tbsp olive oil
1 small red onion, diced
1 clove garlic, sliced
1 red pepper, deseeded and diced
½ tsp ground cumin
1 tbsp tomato purée
300g can kidney beans in water, rinsed and drained
1 lime, juice of ¼, rest cut into wedges
25g 50% reduced-fat Greek salad cheese, crumbled
6 mint leaves, shredded
1. Preheat the oven to 200ºC, gas mark 6. Pierce the potatoes all over with a fork and bake for 60 minutes, or until tender when gently squeezed. Meanwhile, tear open the chilli, shake out the seeds and remove the stem. Place the flesh in a bowl, cover with 200ml just-boiled water then set aside to soak.
2. Heat the oil in a frying pan over a medium heat. Fry the onion, garlic, pepper and a pinch of salt for 6-8 minutes, until soft and turning golden. Add the cumin and fry for 1 minute more.
3. Drain the chilli from the soaking liquid (save the liquid) and finely chop, then add to the pan with the tomato purée. Fry for 1 minute, then stir in the kidney beans, 4 tbsp of the soaking liquid, 100ml water and the lime juice.
4. Gently simmer for 5 minutes, or until the beans are coated in a glossy sauce. Split open the potatoes and spoon over the chilli. Top with the cheese and shredded mint, then serve with the remaining lime, cut into wedges, to taste.
Cook’s tip You can make this recipe vegan by simply swapping the Greek salad cheese for a non-dairy alternative or a spoonful or dairy-free yogurt.
Typical values per serving:
Vegetarian/high in fibre/gluten free/3 of your 5 a day
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