Black Bean and Sweet Potato Stew

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From the wonderful World Food Cafe in Covent Garden.

I have only made this two times in the past 4 or 5 years since I was given the World Food Cafe cook book. I had the urge last night to make it again then took it over to a neighbours house to eat.

This made enough to feed 6-8 with rice and soured cream.

2x400g tins of black beans (or aduki) – drained
1 large red onion – chopped
4 cloves garlic – finely chopped
3 red chilis – finely chopped
2 tablespoons olive oil
knob of butter
450g sweet potatoes – peeled and cubed
1 small squash – I had a red kuri squash from the allotment which I peeled, seeded and cubed
2 carrots – peeled and cubed
1 red pepper – cubed
1x400g tin chopped tomatoes
vegetable stock – about 300ml
lots of coriander and parsley – chopped
2 bay leaves
salt and black pepper

Heat the oil in a large saucepan then fry the onion, garlic and chili until soft. Add the drained beans, then the tomatoes and stock. Simmer gently.

In a large frying pan, heat the butter then fry the sweet potatoes, squash, carrot and pepper until they start to soften. Add to the beans, then top up with stock if needed. Simmer until everything soft. Then add the coriander and parsley and season with salt and pepper.

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