by Renee Sexton
This recipe makes a tasty and nourishing snack, lunch, or side for a main meal. They’re quick and easy to put together, and if you’re pushed for time the beans can be prepared in a slow cooker while you’re at work. And when it comes to beans, we always make extra – they make great leftovers to be eaten on toast, with rice, or in a fresh salad with avocado and spinach. Recipe by nutritionist, health coach and foodie, Renee Sexton.
Kumara & Beans
- 6 medium sweet potato (we love purple or golden kumara)
- 1 tin of Chantal Organics Cannellini Beans
- 1 tin of Chantal Organics Butter Beans
- 1 tin of Chantal Organics Chickpeas
- 1 tin of Chantal Organics Chopped Tomatoes
- ½ tsp Chantal Organics Cinnamon Powder
- 1 tbsp Chantal Organics Cumin Powder
- 1 tsp Chantal Organics Chilli Flakes (optional)
- 1 tsp smoked paprika
- 2 tbsp Chantal Organics Apple Cider Vinegar
- 1 tbsp Chantal Organicsc Coconut Oil
- 2 cloves of garlic
- 1 white onion
- 1 tbsp Dijon mustard
- 4 tbsp Chantal Organics Tomato Paste
- 2 cups water
- 1 tbsp miso paste (or two cups of vegetable stock instead of miso paste and 2 cups water)
- A knob of ginger
- Salt and pepper to taste
- Cashew cheese
- Fresh Chopped Tomatoes
1. Turn your oven to fan bake at 180 degrees Celsius and line a tray with baking paper.
2. Wash the sweet potatoes, place them on the baking tray and bake in the oven for 45-60 minutes.
3. While they cook, finely dice onion and ginger and then heat a large pot with the coconut oil. Once the oil has melted, add the onion and ginger and cook for a few minutes or until they start to soften. Then add crushed garlic and cook for about 30 seconds, being careful not to let these ingredients burn.
4. Meanwhile, drain beans and rinse thoroughly under running water. Add them to the pot along with your tin of tomatoes, spices, apple cider vinegar, mustard, tomato paste, water and miso. Mix well and then bring to a boil before simmering covered on a low heat for 30 minutes.
5. While everything cooks, you can prepare the toppings of your choice.
6. Once the sweet potatoes are cooked, remove from oven and gently slice down the middle, making sure not to cut all the way, so that they are still closed at each end.
7. Fill with your bean mix and toppings then enjoy!