Sweet Potato and Black-Eyed Bean Shepherd's Bake

Ingredients

• 800 g sweet potatoes
• 400 g tinned black-eyed beans
• 400 g tinned chopped tomatoes
• 1 red pepper
• 1 onion
• 3 clove garlic clove
• 1 tsp ground allspice
• 1 tsp dried thyme
• 2 tbsp coconut oil
• 1 tsp hot sauce

Method

1. 1

   Peel and dice the sweet potatoes into 2cm cubes and boil in salted water for 12 minutes until just tender. Drain and mash roughly.

2. 2

   Preheat the oven to 200°C (fan 180°C). Dice the onion and red pepper and fry in coconut oil for 6 minutes. Add the garlic, allspice and thyme and cook for 1 minute.

3. 3

   Drain and rinse the black-eyed beans. Add the beans, tinned tomatoes and hot sauce to the pan. Simmer for 8 minutes until thickened. Season well.

4. 4

   Transfer the bean mixture to a baking dish and spread the rough mashed sweet potato evenly over the top.

5. 5

   Bake for 20 minutes until the topping is lightly golden and the filling is bubbling at the edges.

6. 6

   Serve with steamed greens and lime wedges.