Caribbeanvegetarianveganone pot

Black Bean and Sweet Potato Coconut Stew

Name: Black Bean and Sweet Potato Coconut Stew
Total time: 40 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 tbsp Vegetable oil; 1 pc Onion; 3 cloves Garlic; 4 sprigs Fresh thyme; 1 tsp Ground allspice; 600 g Sweet potatoes; 1 can Coconut milk; 1 pc Scotch bonnet chilli; 2 can Tinned black beans; 100 g Spinach

Sweet potato and black beans simmered in coconut milk with thyme, allspice and a whole scotch bonnet for gentle, fragrant heat.

40 minutesServes 4Easy

Ingredients

Vegetable oil1 tbsp
Onion1 pc
Garlic3 cloves
Fresh thyme4 sprigs
Ground allspice1 tsp
Sweet potatoes600 g
Coconut milk1 can
Scotch bonnet chilli1 pc
Tinned black beans2 can
Spinach100 g

Method

01
Heat the oil in a large pan over medium heat and cook the chopped onion for 6 minutes until soft, then add the garlic, thyme sprigs and allspice for 1 minute.
02
Add the sweet potatoes, peeled and cut into 2cm cubes, the coconut milk, 200 ml water and the whole scotch bonnet (pierce it once with a knife if you like more heat), season and bring to a simmer.
03
Cover and simmer for 15 minutes until the sweet potato is nearly tender.
04
Stir in the drained beans and simmer uncovered for 5 minutes, then add the spinach and stir for 1 minute until wilted.
05
Carefully lift out the scotch bonnet and thyme stalks and serve with rice.

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