2 medium-large sweet potatoes
400g chopped tomatoes
2 tbsp. olive oil
1-2 small fresh hot chillies
125g chopped onion
2 tsp. ground cumin
2-3 garlic cloves
½ tsp. dried oregano
1 medium red bell pepper
Diced salt to taste
2 x 425g cans black beans, drained and rinsed
Fresh coriander for garnish (optional)
Black beans boast a number nutritional benefits, including helping to stabilise blood sugar levels. Like all legumes, they are particularly rich in dietary fibre and complex carbohydrate. Sweet potatoes are a brilliant source of beta-carotene which is important for healthy eye sight and bone development. The sweet potato brings richness and a sweet-spicy flavour to this dish, which is likely to satisfy even the greatest meat lovers.
Bake sweet potatoes at 175C degrees until slightly firm, but not soft. When cool, peel and dice into 3/4 inch cubes. Set aside.
Heat oil in soup pot or Dutch oven. Add garlic and onion and sauté over medium heat until golden brown. Chop chillies and add, along with remaining ingredients, except for coriander, and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Add diced sweet potatoes and continue to simmer until vegetables are tender, 10-15 minutes. Add salt to taste. Taste improves if allowed to stand for 1-2 hours before serving.
Reheat and serve with chopped coriander for garnish.