CHIPOTLE SWEET POTATO & BLACK BEAN STEW WITH CHEDDAR ...
Enjoy this filling sweet potato and black bean stew as a budget-friendly midweek meal. Served with moreish cheddar dumplings, it's great for feeding a crowd
Provided by Esther Clark
Categories Dinner, Main course
Total Time 1 hours
Prep Time 10 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.
- Heat the oven to 200C/180C fan/gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.
Nutrition Facts : Calories 547 calories, FatContent 23 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 15 grams fiber, ProteinContent 18 grams protein, SodiumContent 1.5 milligram of sodium
ROASTED BLACK BEAN BURGERS | JAMIE OLIVER BURGER RECIPES
Wedged into a bun with zingy tomato salsa, juicy mango, avocado and extra Tabasco, these black bean burgers are really something rather special. Big flavour, and super-satisfying to tuck into.
Total Time 40 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel 1 onion, place in a food processor with the mushrooms, rye bread and 1 teaspoon of ground coriander, and whiz until fine.
- Drain and pulse in the black beans, season lightly with sea salt and black pepper, then divide into 4 and shape into patties, roughly 2.5cm thick.
- Rub all over with oil and dust with ground coriander, then place on an oiled baking tray and roast for 25 minutes, or until dark and crispy, topping with the Cheddar and warming the rolls for the last few minutes.
- Meanwhile, peel and very finely chop the remaining onion with the tomatoes and place in a bowl. Squeeze over the lime juice, add a few shakes of Tabasco and season to taste. Destone, peel and finely slice the mango and avocado.
- Halve the warm rolls and divide the yoghurt between the bases, followed by half the salsa, the mango, avocado and coriander leaves. Top with the burgers, remaining salsa and extra Tabasco, pop the lids on and press down lightly. Always nice with oven-roasted, skin-on chips.
Nutrition Facts : Calories 499 calories, FatContent 18.7 g fat, SaturatedFatContent 5.3 g saturated fat, ProteinContent 19 g protein, CarbohydrateContent 64 g carbohydrate, SugarContent 14.1 g sugar, SodiumContent 1.6 g salt, FiberContent 12.5 g fibre
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