Smoky Black Bean and Sweet Potato Chilli with Quick Pickled Onion and Coriander-Cashew Cream
This chilli is super-versatile: stuffed into corn tacos or baked potatoes, rolled up in wheat tortillas for burritos or simply served with rice or quinoa.
The quick pickled onions are a cinch to make and always add colour and zing to the plate.
The cashew cream can be adapted with different herbs and citrus, adding an indulgent touch to all manner of dishes.
Ingredients
- 2 tbsp olive oil
- 2 medium onions diced
- 1 red pepper finely sliced
- Salt
- 1 medium sweet potato about 300 g peeled and cut into 2 cm cubes
- 3 cloves garlic crushed
- 1 heaped tsp cumin seeds
- 1 tsp dried oregano
- Finely chopped stalks from a bunch of coriander leaves for garnish
- 3-4 tbsp of chopped chipotles in their adobo sauce or chipotle paste to taste
- 1 x 400g can chopped tomatoes
- 500 g cooked black beans 2 x 400g cans, drained
- 1 lime quartered
- Coriander leaves
For the quick Pickled Onion
- 1 red onion finely sliced
- Large pinch salt
- 1 tsp sugar
- 2 tbsp wine or cider vinegar
For the Coriander Cashew Cream
- 100 g cashew nuts soaked for at least 4 hours
- 50 g coconut or other plant yoghurt
- 2 tsp cider vinegar
- Zest and juice of 1/2-1 lime
- A handful of coriander leaves
- Salt and black pepper or finely chopped green pepper
Instructions
- Fry the onion and red pepper, along with a pinch of salt, in the olive oil until beginning to soften.
- Add the sweet potato, garlic, cumin, oregano and coriander stalks, stirring over a medium heat until you are hit by the aroma.
- Next, throw in your chipotles en adobo or chipotle purée and the tinned tomatoes, filling the tin with water and adding that too.
- Now simmer, covered, until the sweet potato is just tender. Add the drained beans and warm through. Balance up the salt and chilli heat, adding more if required.
- Serve with a slice of lime and a scattering of coriander leaves.
- Plus the optional
For the quick pickled onions:
- Add all the ingredients to a small bowl and massage gently between your fingers for a few seconds. Leave to pickle for at least 15 minutes.
For the Coriander Cashew Cream:
- Drain the cashews and then blitz all the ingredients together in a blender or food processor. Taste and balance with more lime juice, salt and pepper as required.