Caribbean Black Bean and Sweet Potato Stew with Coconut Rice

Ingredients

• 800 g tinned black beans
• 400 g sweet potato, peeled and diced
• 300 g long-grain white rice
• 400 ml coconut milk
• 400 g tinned chopped tomatoes
• 1 white onion
• 3 clove garlic cloves
• 1 tsp ground allspice
• 1 tsp smoked paprika
• 2 tbsp vegetable oil

Method

1. 1

   Heat the oil in a large pan over medium heat. Cook the diced onion for 5 minutes until softened. Add the crushed garlic, allspice and smoked paprika and cook for 1 minute.

2. 2

   Stir in the chopped tomatoes and diced sweet potato. Add 150ml water and simmer covered for 12 minutes until the sweet potato is just tender.

3. 3

   Add the drained black beans and cook uncovered for a further 8 minutes until the sauce is thick. Season generously.

4. 4

   Meanwhile, cook the rice with the coconut milk topped up with 200ml water: bring to the boil, cover and cook on the lowest heat for 18 minutes.

5. 5

   Fluff the coconut rice and serve in deep bowls with the black bean and sweet potato stew.