SMOKY SWEET POTATO & KIDNEY BEAN PAN

 

A hearty combination of sweet potato, kidney beans and red pepper in a gently smoky tomato sauce.

Serves 2 | About 30 minutes

INGREDIENTS:

• 2 teaspoons Just Ghee Organic Ghee
• 1 medium sweet potato, about 250g, cut into 1cm cubes
• 1 red pepper, diced
• 1 × 400g tin kidney beans, drained and rinsed
• 200g chopped tinned tomatoes
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• 100ml water, plus extra if needed
• A squeeze of lime
• Salt and black pepper, to taste
• Plain yoghurt, to serve (optional)

METHOD:

1.Scrub the sweet potato well. You can leave the skin on.

2. Melt the ghee in a frying pan over medium heat. Add the sweet potato and pepper, and cook for 3 minutes.

3. Stir in the paprika and cumin, then immediately add the tomatoes and water.

4. Cover and simmer gently for 12–15 minutes, stirring occasionally, until the sweet potato is tender. Add more water if needed.

5. Stir in the kidney beans and cook for another 5 minutes until piping hot.

6. Finish with lime juice, salt and black pepper.

Enjoy on its own with a spoonful of plain yoghurt, or serve with rice.

Kidney beans and sweet potato provide fibre, and the beans also contribute plant protein.