Name: Chipotle Black Bean + Sweet Potato Chilli with Coriander Yogurt
Cook time: 45 min
Total time: 45 min
Yield: 3-4
Ingredients: 1 red onion, very finely sliced; 2 limes, juice + zest; Squeeze of honey, or maple syrup; 2 tbsp olive oil; 4 garlic cloves, peeled + finely sliced; 2 tbsp tomato puree; 1 ½ tsp smoked paprika; 1 tsp ground cumin; 1 ½ tbsp chipotle chilli paste; 2 large sweet potatoes, peeled and diced into bite-sized chunks; 200ml beef or veg stock; 400g tin chopped tomatoes; 1 jar of Queen Black Beans - with their bean stock; 4 tablespoons of greek yogurt, sour cream or vegan alternative; A small bunch (roughly 15 g) of coriander; ½ avocado (optional); Cook riced; Tortilla chips; Cheddar cheese, to top

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-chipotle-black-bean-sweet-potato-chilli-with-coriander-yoghurt-boldbeanco

V Ve* G

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Chipotle Black Bean + Sweet Potato Chilli with Coriander Yogurt

Feeds: 3-4

Takes: 45 minutes

Ingredients

Quick Pickled Onion

1 red onion, very finely sliced
2 limes, juice + zest
Squeeze of honey, or maple syrup

For the beans

2 tbsp olive oil
4 garlic cloves, peeled + finely sliced
2 tbsp tomato puree
1 ½ tsp smoked paprika
1 tsp ground cumin
1 ½ tbsp chipotle chilli paste
2 large sweet potatoes, peeled and diced into bite-sized chunks
200ml beef or veg stock
400g tin chopped tomatoes
1 jar of Queen Black Beans - with their bean stock

Herby Yogurt

4 tablespoons of greek yogurt, sour cream or vegan alternative
A small bunch (roughly 15 g) of coriander
½ avocado (optional)

Serving Suggestions

Cook riced
Tortilla chips
Cheddar cheese, to top

Made with:
Queen Black Beans

These Queen black beans have a flavour that’s rich, earthy and slightly nutty - a quality which holds up against punchy Asian sauces and zing from chillies.

Directions

step 1
First, pickle your onions by mixing them with the lime juice and zest in a small bowl with a squeeze of honey and a pinch of salt. Set aside.
step 2
Heat the olive oil in a heavy-bottomed pan over a medium-high heat. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato puree, paprika, cumin and chipotle with a splash of water and stir to create a paste. Cook off for 2 minutes until fragrant.
step 3
Add the sweet potato and toss to coat in all of the spices. Pour in the chopped tomatoes and stock. Cover with a lid and simmer 20-22 minutes over a low-medium heat to allow the sweet potato to soften enough so that a knife can pierce through. Check half way through as you may need to add more water or stock.
step 4
Meanwhile, put all of the herby sour cream ingredients into a food processor (coriander stalks and all), pour the lime juice from the red onions into it too, then whizz until smooth. Season to taste.
step 5
Once the potatoes have softened, pour in the black beans with their bean stock. Stir to combine then simmer for a further 4-5 minutes. If using canned beans, you’ll need add more salt at this point. Bubble away until the chilli has thickened and is a rich, glossy consistency.
step 6
Spoon into bowls, drizzle over the yogurt and scatter over the pickled onions.

Made with:
Queen Black Beans

These Queen black beans have a flavour that’s rich, earthy and slightly nutty - a quality which holds up against punchy Asian sauces and zing from chillies.

Beautiful Queen Black Beans

These Queen black beans have a flavour that’s rich, earthy and slightly nutty - a quality which holds up against punchy Asian sauces and zing from chillies. Try them in a Mexican-inspired shakshuka or braised in miso butter, loaded with kimchi and stir-fried veg.

cook with queen black beans