Black Bean Stew

Alicia's Black Bean Stew with Top Banananana

A crowd-pleasing stew that brings the sunshine with a helping of Top Banana ketchup at the end. Take yourself on holiday!

Serves 8:

  • 2 onions 1 diced, 1 roughly chopped
  • 2 tbsp rapeseed or coconut oil
  • 50g ginger, roughly chopped
  • small bunch coriander, leaves and stalks separated
  • 3 tbsp jerk seasoning
  • 2 thyme sprigs
  • 400g can chopped tomato
  • 4 tbsp red wine vinegar
  • 2 vegetable stock cubes, crumbled
  • 1kg sweet potato, peeled and cut into chunks
  • 2 x 400g cans black beans, rinsed and drained
  • 450g jar roasted red pepper, cut into thick slices
  • 1 lime
  • salad: cucumber, fennel, apple, thinly sliced 
  • coconut rice
    1. Gently soften the diced onion in the oil in a big pan or casserole.

    2. Meanwhile, whizz together the roughly chopped onion, ginger, coriander stalks and jerk seasoning with a hand-held blender. Add to the softened onion and fry until fragrant. Stir in the thyme, chopped tomatoes, vinegar and stock cubes with 600ml water and bring to a simmer. Simmer for 10 mins, then drop in the sweet potatoes and simmer for 10 mins more. Stir in the beans, peppers and some seasoning, and simmer for another 5 mins until the potatoes are tender. Roughly chop most of the coriander leaves and stir in.

    3. Serve on top of a bed of coconut rice with a matchstick salad, loads of squeezed lime and a good dollop of Top Banana ketchup.