As winter takes hold, its time to make some hearty, stick to your ribs recipes! Using veggies that are in season, this is very easy and gets better after a day or two:-) You can always play about with these recipes and add in what you have to hand (within reason!) served with a lovely bowl of steaming hot rice and some tortillas – its a real crowd-pleaser.
2 x sweet potatoes peeled (medium-sized) – cut in quite chunky pieces
1 x tsp of cayenne pepper (or paprika whatever you have)
1 x tsp ground cumin
1 x tsp ground cinnamon (you will need a little bit extra of all the spices)
1 x onion chopped
2 x large red bell peppers – chopped in chunky pieces
2 x fat cloves of garlic
1 x fresh red chilli (medium hot) – you can substitute for 1-2 tsp of chilli powder if you don’t have fresh
2 x 400g tins of kidney beans
2 x 400g tins of plum tomatoes
Groud black pepper
Preheat your oven to 200 degrees.
Put your chunky chopped sweet potato pieces in a bowl add in a nice glug of olive oil, a good pinch cayenne pepper, a good pinch of cumin, a good pinch of cinnamon and a good pinch of salt and pepper. Using a spoon or your hands cover the sweet potato in the spice and olive oil mixture. Then tip everything onto a baking tray and drizzle over any excess.
Cook the sweet potatoes for about 30-35 minutes until they are tender but not soft. (You want them to have a little bit of bite)
While the sweet potatoes are cooking – gently heat a large pan with a generous glug of olive oil, when warm add in your chopped onion, chopped red peppers, and the chopped garlic and cook for 5-6 minutes until the onions are soft.
Now add in a tsp of each of the spices and the de-seeded and chopped fresh red chilli pepper and cook for another 5-8 minutes.
Tip in the 2 x tins of drained kidney beans and the 2 x tins plum tomatoes and stir through. I use a wooden spoon to mash the plum tomatoes into small pieces.
Put the lid on and let the mixture simmer gently for about 30 minutes. If it gets too thick add a little hot water if its too thin add in some tomato puree.
Now is the time to check the seasoning – if it’s not hot enough add in some more chilli powder, salt, pepper etc. When you are happy its tastes great! add in the cooked sweet potato chunks and stir in.
Serve with rice, salad and some guacamole and tortilla chips – Knockout! 🙂