Beans · vegan

Sweet Patatas Beany Balsamic Bravas

Sweet tangy times

347 kcal  happyfacenobackground  happyfacenobackground  VE

Flavours: ½ tsp smoked paprika, ½ tbsp. olive oil, chilli powder (to taste), crushed garlic clove, ½ tsp balsamic vinegar, 1 tsp soy sauce, S/P

Bulk: 300g peeled sweet potato, medium white onion, tin black eyed beans (~240g drained), ¼ cup tomato puree

Lets cook: Preheat the oven to 220oC. Start by peeling and cubing the sweet potato. Add to a bowl and coat with the olive oil, ¼ tsp smoked paprika, S/P and a sprinkle of chilli powder (if you want). I used my hands to rub it evenly over the potatoes. Place on a tin-foiled baking tray and bake for 30 minutes, turning over half way. Meanwhile, slice and dice the onion, crush the garlic and start frying these for around 5 minutes until the onions have softened. Then add the tomato puree with ¾ cup water, ¼ tsp smoked paprika, balsamic vinegar, soy sauce and some pepper. Cook on medium heat for 10 minutes, stirring frequently. Drain and wash the black eyed beans then add to the pan. Cook for a further 10 minutes. By now the potatoes should be done. To dish up, put the potatoes on the plate first then top with the beany-mix  cutefacenobackground

Sweet patatas beany balsamic bravas 1

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