Vegan sweet potato and black bean stew with coconut rice
A thick, gently spiced sweet potato and kidney bean stew served with rice cooked in coconut milk. Hearty, vegan and nut free.
- Time50 min
- LevelEasy
- Costabout £1.18 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a pan and soften the onion for 6 minutes. Add the garlic, allspice and thyme for 1 minute.
6 min - 2
Add the sweet potato, black beans, tomatoes and stock. Cover and simmer for 25 minutes until the sweet potato is soft.
25 min - 3
Meanwhile, rinse the rice and put it in a pan with the coconut milk, water and a pinch of black pepper.
- 4
Bring to the boil, cover tightly, and cook on the lowest heat for 12 minutes. Rest for 5 minutes with the lid on.
17 min - 5
Fluff the rice with a fork. Spoon the stew over the top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.