Brazilian black bean stew

SERVES 

6-8

INGREDIENTS

• 5 tbsp rapeseed or olive oil
• 3 celery sticks, diced
• 5 cloves garlic, crushed
• 2 red peppers, deseeded and cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and cut into bite-sized pieces
• 2 x 400g tins chopped tomatoes
• 2 tbsp tomato purée
• 1 tbsp ground cinnamon
• 2 x 400g tins black beans, drained and rinsed
• 2 mangos, peeled and sliced into chucks (or however you like to cut your mango)
• 2-3 limes, cut into wedges, to serve
• lots of fresh coriander, roughly chopped, to serve

METHOD

Heat the oil in a large saucepan over a medium heat. When hot, add the celery and lots of salt and pepper. Cook, stirring regularly, until the celery is starting to go translucent, then add the garlic and red pepper. Keep them moving, making sure the garlic doesn’t burn. 

Add the your sweet potato chunks and sauté for about three minutes until they start to soften, then add the tinned tomatoes, along with two tinfuls of water. Stir in the tomato purée and cinnamon and let this bubble away for about 25 minutes, or until the sweet potato is cooked through.

Drain and rinse the black beans. Add these to the stew only when the sweet potato is done – you just want the beans to heat through, not to go mushy. They’ll only need about two minutes. Then turn the heat off and let the stew cool slightly before serving.

Serve in bowls with a handful of the chopped mango mixed through each serving, a squeeze of lime and a scattering of chopped coriander

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