This is the easiest meal and so satisfying. Mexican food always hits the spot, serve with lots of sour cream and guac for the ultimate midweek meal. Get these ingredients on next weeks shopping list (serves 2).
For the stew:
1 tin black beans
1 tin plum tomatoes
3 fat garlic cloves
For the sweet potatoes:
1 large sweet potato
Start by chopping the sweet potato into small chunks - like 1 cm square. Mix well with 1-2 tbsp olive oil, 1 tbsp maple syrup, 1/2 tsp each of cayenne pepper and smoked paprika. Into the oven on a large baking sheet at 200oC for 30-40 mins.
For the stew, finely dice the onion and slice the garlic cloves. Fry gently in 1 tbsp oil until they start to soften. Add in the tomatoes and crush to break them up a bit. Add 1 tbsp chipotle paste, 1 tsp sugar and 1/2 tsp salt. Add a good grind of black pepper and the black beans then turn the heat right up for a few mins. Turn the heat down to low and put a lid on the pan and leave to simmer, stirring occasionally.
Relax whilst the stew simmers and the sweet potato cooks, then serve.
@woodhillkichen began in June 2020 after deciding I could not take one more picture of my food to sit on my camera roll unseen by the world. Be it home-cooked or eating out, there’s nothing I find more satisfying than good food and getting the perfect pic!
Despite still working through lockdown, quieter weekends gave me the chance to experiment with new recipes and spend a little more time in the @woodhillkichen.
Proving vegetables don’t need to be boring and that cake is ALWAYS a good idea is my goal and I hope to encourage people to love their leftovers, shop small and support local businesses!