serves
4
prep
30 minutes
cook
2:20 hours
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
2:20
hours
difficulty
Easy
level
Ingredients
- 220 g (1 cup) dried black beans
- 1 tbsp olive oil
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 leek, white part only, finely sliced
- 3 garlic cloves, crushed
- 1 jalapeño chilli, seeded and finely chopped
- 1 tsp smoked paprika
- ½ tsp ground allspice
- 60 g (¼ cup) tomato paste
- 400 g tinned crushed tomatoes
- 1 orange sweet potato, peeled and diced
- Large handful of coriander leaves and stalks, chopped
- Sour cream or plain yogurt, to serve
- 1 lime, cut into wedges
- Corn bread, to serve
You will need to start this recipe the day before.
Instructions
Put the beans in a large bowl, cover with plenty of cold water and soak overnight. Drain and set aside.
Heat the olive oil in a large heavy-based saucepan over medium heat. Sauté the celery, carrot and leek, stirring occasionally, for 10–12 minutes, or until softened. Add the garlic, jalapeño chilli and spices and cook, stirring, until fragrant. Stir in the tomato paste and cook for 2 minutes.
Add the beans and 1 litre (4 cups) water. Increase the heat to high and bring to the boil, then reduce the heat to medium. Simmer, partially covered, for 1¼ hours, stirring occasionally, and adding a little more water if the mixture starts to dry out.
Add the tomatoes and sweet potato and simmer for a further 30 minutes, or until the beans are soft.
Season to taste with sea salt flakes and freshly ground black pepper, then stir in the coriander.
Serve with sour cream, lime wedges and corn bread.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
