This recipe is one of my favourites because it’s just so easy and quick to make and those bright colours are lovely for a winter meal. It is derived from a similar recipe for a Brazilian stew that used to be served at the World Food Café in London’s Covent Garden. Sadly the Café is gone, but the cookbook remains and over time I made that recipe my own.
This is a very simple dish to make, it can be made as a vegetarian recipe – or not – and can be customised to fit your taste! It’s ready in 30 min or so and can easily be reheated too…
Sweet Potatoes, Butternut and Beans
For 2-3 as a main course
- Half a butternut, peeled and cubed
- 2 sweet potatoes, peeled and cubed
- 2 or 3 cans of beans – choose the ones you like best, this one is made with butter beans and pinto beans but anything goes!
- 2 red peppers, cut into pieces
- 3 cloves of garlic, finely chopped
- Vegetable or chicken stock
- Feta or a similar tangy cheese
- Olive oil
- Cumin – 1 tablespoon
- Smoked paprika – 1 tablespoon
- Oregano (fresh or dry) – a handful fresh or 2 small teaspoons
- Chorizo or another type of spicy sausage
- Pancetta, diced
- Fresh or flaked dry chilli peppers (1 chilli chopped or less, to taste)
- Avocado, sliced
- Sauté the garlic in olive oil
- When it starts to become a little transparent, add the cubed sweet potato and butternut
- If using cooking chorizo, pancetta, or chilli, add now
- Add the spices
- Sauté for another 5-10 min
- Add the vegetable or chicken stock until the vegetables are just covered.
- Put the lid on let it simmer 15 min
- Add the drained and rinsed beans
- Add the cubed peppers
- Let it simmer until the sweet potato and butternut are cooked through
- Add salt and pepper to taste
- Serve with feta crumbled on top and optionally, a slices of avocado
You can serve with a side of rice also.