Serves: 6

If you’re a fan of hearty comfort food during winter (and who isn’t?) then this smoky black bean and sweet potato stew from Camp Coffee will be right up your street. The sweet potato is packed full of fibre and antioxidants such as beta-carotene (which is converted into vitamin A) in the body, while the black beans provide added folate and choline. While the avocado and sour cream won’t freeze well, you can add them in after reheating to enjoy this dish in its full glory.

Ingredients

For the stew:

2 tbsp chicory and coffee essence
1 large sweet potato, scrubbed or peeled and diced into 2cm cubes
3 tbsp olive oil
1 red onion, finely diced
4 cloves of garlic, minced
2 tsp chipotle paste
1 tbsp tomato paste
3 x 400g tins black beans, rinsed and drained
A tin of chopped tomatoes
250ml vegetable or chicken stock

To serve:

1 large or 2 small avocados, diced
300ml sour cream
Leaves from a few sprigs of coriander
2 limes, cut into wedges
Cooked rice

Method

Turn the oven to 200℃/180℃ fan. Drizzle the sweet potato cubes with two tablespoons of olive oil and a pinch of salt and roast in the oven for 35 to 40 minutes until cooked through.
In a hot pan, sauté the onion in the remaining one tablespoon olive oil for about five minutes until translucent.
Add the garlic, chipotle paste and tomato paste. Stir and cook for another couple of minutes before adding in the black beans, tinned chopped tomatoes, chicory and coffee essence and stock. Season with salt and freshly ground black pepper if needed, bring it to a simmer and cook, uncovered, for 15 to 20 minutes until thick.
Top with the roasted sweet potato, avocado, coriander, sour cream and a good squeeze of lime with rice on the side.

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