Chipo­tle sweet potato & black bean stew with ched­dar dumplings

BBC Good Food - - Easy Everyday -

SERVES 4 PREP 10 mins COOK 50 mins EASY V

veg­etable oil, for fry­ing

1 large red onion, finely sliced

250g bag diced but­ter­nut squash and sweet potato

400g can chopped toma­toes

2 x 400g cans chilli black beans or chilli kid­ney beans

3 tbsp chipo­tle chilli paste

125g self-rais­ing flour

60g un­salted but­ter, cubed

70g ma­ture ched­dar, grated 1 large green jalapeño, finely sliced (op­tional)

Heat a glug of veg­etable oil in a large flame­proof casse­role over a medium heat. Add the onion and a pinch of salt and cook for 7 mins un­til soft­ened. Tip in the squash and sweet potato and fry for a few min­utes be­fore adding the toma­toes, beans and 250ml wa­ter. Stir through the chipo­tle paste and sea­son to taste. Pop a lid on the dish and gen­tly sim­mer over a low to medium heat for 25 mins or un­til re­duced and the sweet potato is soft.

Heat the oven to 200C/180C fan/ gas 6. Mix the flour with 1/2 tsp salt. Add the but­ter and rub to­gether with your fingers un­til the mix­ture re­sem­bles fine bread­crumbs. Stir in the grated ched­dar then quickly mix in 4 tbsp cold wa­ter. Roll the mix­ture into eight balls. Put the dumplings on top of the stew and place, un­cov­ered, in the oven for 15-20 mins, or un­til puffed up and light golden brown. Serve the stew with the sliced jalapeño scat­tered on top, if you like.

GOOD TO KNOW cal­cium • fi­bre • iron • 3 of 5-a-day PER SERV­ING 547 kcals • fat 23g • sat­u­rates 12g • carbs 60g • sug­ars 12g • fi­bre 15g • pro­tein 18g • salt 1.5g

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