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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I got this recipe from the Longos Experience Magazine for Winter 07. This is a great recipe with a lot of flavour! Ingredients:
1 tablespoon olive oil |
1 onion |
2 garlic cloves |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1/4 teaspoon cinnamon |
1/4 cup all-purpose flour |
1 cup vegetable stock |
3 sweet potatoes |
1 (28 ounce) can diced tomatoes (796ml) |
1 (19 ounce) can red kidney beans (540ml) |
1 green pepper |
salt and pepper (to taste) |
Directions:
1. Mince garlic, chop onion and peel and cube sweet potatoes
2. in a large sauce pan, heat oil over medium heat and cook onion, garlic, chili powder, cumin and cinnamon for 5 minutes or until softened.
3. Sprinkle with flour and cook stirring for one minute.
4. Add stock and stir until smooth.
5. Add sweet potatoes and tomatoes and bring to a boil.
6. Reduce Heat, cover and simmer, stirring occasionally for 20-25 minutes or until almost tender.
7. Add beans and pepper and simmer uncovered for about 10 minutes or until potatoes are tender and slightly thickened.
8. Add salt and pepper to taste.
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