One Pot Chipotle Bean and Potato Stew

This stew uses chipotle chillies to add smokiness, but they aren't necessary if you don't have any to hand. You can substitute for liquid smoke or extra smoked paprika. Make sure you cook the potatoes in the stock before you add the passata, as the acidity of the tomato sauce means the potatoes will take much longer to cook once it is added to the dish. We ate this dish by itself but if you wanted more carb you could serve with crusty bread.

Serves 4

Ingredients

1 onion, chopped
4 cloves garlic, crushed
1 red pepper, diced
400g potato, cut into 2cm cubes
400g sweet potato, cut into 2cm cubes
250ml vegetable stock
1-3 dried chipotle chillies, depending on taste
540g passata
1 tin kidney beans, drained
1 tin black beans, drained
½ tsp smoked paprika
1 tbsp cumin
juice of 1 lime
salt and black pepper

Instructions

1. Fry onion and garlic in oil for 5 minutes on medium heat until softened.

2. Add red pepper and cook for further 5 minutes.

3. Add potatoes and sweet potatoes and stir for 2 minutes. Add stock and dried chilli peppers, place lid on top and simmer for 15 minutes until potatoes are almost cooked.

4. Add passata, beans, cumin, and paprika; stir through and simmer for a further 10 minutes or until potatoes are cooked through.

5. Add lime juice and coriander (cilantro) if using. Season with salt and black pepper as desired and serve.