Roasted Sweet Potato with Black Beans
Roasted sweet potatoes served with sautéed black beans.
INGREDIENTS
For the Beans:
- 500 g Black beans
- 1 Onion
- 3 cloves Garlic
- 150 g Leek
- 0.5 Bell pepper
- 40 g Olive oil
- 1 leaf Bay leaf
- Salt, to taste
- Black pepper, to taste
For the Roasted Potatoes:
- 800 g Sweet potatoes, medium
- 3 tbsp Olive oil
- 2 tbsp Fresh rosemary
- Salt, to taste
INSTRUCTIONS
For the Beans:
- 1 Heat the olive oil in a frying pan until hot. Add the bay leaf and the chopped onion.
- 2 Sauté until the onion is coloured, then add the minced garlic, the chopped bell pepper and the sliced leek.
- 3 Cook for 3–4 minutes, then add the black beans. Season with salt and black pepper. Cook for another 3–4 minutes and it’s ready to serve with the potatoes and an optional salad.
For the Roasted Potatoes:
- 1 Start by washing the sweet potatoes thoroughly, leaving the skin on.
- 2 Slice them into rounds and spread them on one or two baking trays, depending on size.
- 3 Season with olive oil, salt and rosemary to taste.
- 4 Bake at 200°C for 30–40 minutes (depending on your oven), turning the sweet-potato rounds halfway through.
For Plating:
- 1 Serve the black beans alongside the roasted sweet-potato rounds.
- 2 Add a fresh salad if you like.
