South American Bean And Sweet Potato Bake Recipes

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SOUTH AMERICAN BEAN AND SWEET POTATO BAKE



South American Bean and Sweet Potato Bake image

This recipe has been lurking in my filing system forever as a cutting from some magazine or other! It looks like there are a lot of ingredients, but there's nothing unusual to find. The chocolate gives this recipe authenticity. Posted for Zaar World Tour 2005.

Provided by Mrs B

Categories     Yam/Sweet Potato

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 19

3 tablespoons olive oil
1 large onion, halved and chopped
2 red peppers, roughly chopped
1 stalk celery, chopped
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 garlic cloves, peeled and crushed
1 red chile, chopped (mild)
3/4 ounce dark chocolate
2 tablespoons tomato puree
2 1/4 cups vegetable stock
1 (14 ounce) can kidney beans, drained
14 ounces sweet potatoes, peeled and chopped
1 (14 ounce) can sweetcorn (in water)
3 tablespoons cornmeal (instant polenta)
1 large egg, beaten
1/2 teaspoon paprika
1 tablespoon sugar
1 pinch salt

Steps:

  • Heat the oil in a large saucepan and cook onion, peppers and celery for 8 minutes; stir in the next 9 ingredients (or in other words, everything except the topping ingredients) and simmer for 25 minutes; spoon the mixture into a large oven proof dish.
  • Preheat the oven to 375 F / 190 C /gas mark 5.
  • Drain off 4 tbsps water from the sweetcorn, then whizz the rest of the contents of the tin in a blender; place pureed sweetcorn in a saucepan, add polenta and stir and simmer to thicken.
  • Allow to sweetcorn mix to cool then beat in the egg; spread the mix over the filling and sprinkle over with paprika, sugar and salt.
  • Bake for 35 minutes.

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