A warming one-pot dish that’s both healthy and comforting to eat at the same time. Good to try if you’ve been eating too much rich or stodgy food recently and fancy a break from that.
Ingredients (makes 2 hearty portions)
- 10ml olive oil
- 2 medium onions, sliced into 1cm thick rings
- 1 clove of garlic, crushed
- 1tsp cumin seeds
- ½ tsp ground allspice
- 250g peeled sweet potato, cut into large chunks
- 400g can of black eye beans, drained weight 240g
- 400ml vegetable stock or water
- Large handful shredded kale, chard or spinach
- Fry the onions over a low heat until they start to lightly brown and caramelise, then add the garlic, cumin seeds and allspice. Cook for another 2 minutes.
- Add the sweet potato and black eye beans, and sweat over a low heat for a couple of minutes before adding the vegetable stock.
- Simmer gently for 8-10 minutes, making sure not to overcook the sweet potato. Then add the greens and cook for 1-2 minutes longer until they are just wilted.
- Season with salt and pepper to taste before serving, taking into account the sugar content of the sweet potato.
Thrifty meal tips
- You can substitute cooked black turtle beans, pinto beans or borlotti beans for the black eye beans.
- If you don’t have kale, chard or spinach, you can use spring greens, pak choi, choi sum or young broccoli leaves.