Sweet Potato & Black Bean Stew

Ingredients

• 2 tbsp vegetable oil
• 1 onion, diced
• 1 red pepper, diced
• 4 cloves garlic, crushed
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 2 sweet potatoes, peeled and diced
• 2 x 400g tins black beans, drained
• 1 x 400g tin chopped tomatoes
• 500ml vegetable stock
• Juice of 1 lime
• Salt, to taste

Method

1. Heat the oil in a large pot over medium heat. Add the onion and red pepper and cook for 6-8 minutes until softened.
2. Add the garlic, cumin, and smoked paprika and cook for 1 minute, stirring constantly.
3. Add the sweet potatoes, black beans, chopped tomatoes, and vegetable stock. Stir well and bring to a simmer.
4. Reduce the heat and cook uncovered for 25 minutes, stirring occasionally, until the sweet potato is tender.
5. Stir in the lime juice and season with salt to taste.
6. Cool completely before portioning into 8 airtight containers. Freezes well for up to 3 months — defrost overnight and reheat until piping hot throughout.