How to make black-eyed beans, sweet potato and greens

One sweet potato contains nearly a day’s worth of vitamin C – just one reason why this dish is perfect for those in need of a health kick

Black-eyed beans, sweet potato and greens

Serves: 2
Cooking time: 55 minutes

300g sweet potato
100g greens
10g sunflower seeds
½ vegetable stock cube
1 red onion
1 tbsp tamari
200g passata
240g black-eyed beans (drained)
2 garlic cloves
2 tsp dried Italian herbs
4 tsp oil

Preheat the oven to 220C/gas mark 7 and boil a kettle. Cut the sweet potato in half lengthways and add to a pan of boiling water, then simmer for 10 minutes. Remove from the pan and place on a baking tray, rub each half with 1 tsp of oil and a sprinkle of sea salt and place in the oven for 15 minutes. Finely slice the onion and finely chop the garlic.

Drain the black-eyed beans and dissolve the vegetable stock cube in 50ml of boiling water. Heat a medium-sized pan with 1 tsp oil and fry the garlic and onion for 5 minutes, add the black-eyed beans, passata, vegetable stock and dried herbs. Simmer for 15 minutes. Add more boiling water if needed.

Meanwhile, thinly slice the greens, removing the tough stalks.

In a dry frying pan on a medium heat, toast the sunflower seeds for 3 minutes, then add the tamari and heat for a further 2 minutes. Remove from the pan. In the same pan, heat 1 tsp of oil and fry the greens for 3-5 minutes until wilted. Season with sea salt and black pepper.

Serve the sweet potato on two warm plates and spoon over the beans. Serve alongside the greens and sprinkle over the tamari sunflower seeds.

Recipe from mindfulchef.com