Sweet potatoes, Black beans, Crispy onions and Feta cheese

Here is another one of my adaptations of a Nigel Slater recipe, from his book Eat. In this recipe, his is more like a carrot soup with toppings, which is lovely, but by making it a few times I decided to convert this recipe into the main dish.

The original recipe calls for boiled carrots, but I opted for sweet potatoes instead and to roast them first to intensify their sweet flavour.

Roasted sweet potatoes are pureed and studded with spiced black beans before being crowned with a generous scoop of fried onions.

Sweet potato, black beans, crispy onion and coriander

Mix

SWEET POTATO, BLACK BEANS AND CORIANDER

Ingredients:

600g sweet potatoes
60g butter
3 teaspoons mustard seeds
2 x 400g can of canned black beans
1 red onion, finely sliced
½ teaspoon red pepper flakes
olive oil for roasting
salt and pepper to season
fresh coriander leaves (optional)

feta cheese and fresh chilli to serve (optional)

Method:
1. Preheat oven to 200C.
2. Cut the sweet potato into cubes, place them on baking tray with some olive oil, sprinkle with salt and pepper. Roast for 30 minutes or until it’s done.
3. Meanwhile melt 30g butter in a pan, add 2 teaspoons of mustard seeds and toast for a minute or two. Drain two cans of black beans and add them to the pan, cover and cook for 5 minutes until it’s warmed through. Leave aside.
4. On another pan melt 30g butter, add the sliced onion and fry until golden brown. Scatter in a large pinch of dried chilli flakes and further teaspoon of mustard seeds. Sizzle briefly. Leave aside.
5. Puree or just roughly mash the cooked sweet potatoes, season to your taste.
6. Divide the pureed sweet potatoes between two large bowls or four smaller bowls and stir in black beans, top bowls with fried onions and garnish with Feta cheese and coriander leaves.
Pureed sweet potato, black beans, feta cheese, crispy onion and coriander
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4 thoughts on “Sweet potatoes, Black beans, Crispy onions and Feta cheese

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