• Coco Britz

Black Bean sweet potato chilli with star anise and coriander

My children love this dish and to change it up a bit instead of serving it with rice we have it in tacos. I usually let them build their own taco making the meal more fun.

Black beans are loaded with with fiber, folate, potassium, and protein and keep you fuller for longer. Sweet potatoes are also a rich source of fibre as well as containing a good amount of vitamins and minerals including iron, calcium, selenium, and they're a good source of most of our B vitamins and vitamin C.

350g dried black beans soaked overnight

2 bay leaves

3 onions chopped

2 tbsp rapeseed oil

5 cloves of garlic

2 chillies

1 stick of cinnamon

2 star anise

2 tsp paprika

2 tsp cumin

1 tsp chipotle paste

2 cans tomatoes

3 sweet potatoes peeled and chopped

Large bunch of coriander chopped

Firstly boil the beans in plenty of water and a bay leaf until beans are cooked with a bit of a bite. In a large pot fry the onions in the rapeseed oil until soft and then add the garlic, chillies, cinnamon, star anise, paprika, cumin and chipotle paste and cook for two minutes and the spices are fragrante.

Add the beans can tomatoes and sweet potato and then cook for about twenty five minutes until the sweet potatoes are soft and cooked through. Add chopped coriander and serve. We have this with mango and avocado salsa and a cucumber and lime salad.

Eat, enjoy and spread the plant vibes.

  • Cocos Plant Kitchen

© 2018 ACG Website Design