Ingredients
- 2 tablespoons oil
- 2 whole onions, peeled (1 diced, 1 roughly chopped)
- 2 ounces fresh ginger (peeled and roughly chopped)
- 1 bunch cilantro, (fresh, leaves and stalks separated coriander)
- 3 tablespoons seasoning (caribbean jerk seasoning)
- 2 sprigs fresh thyme
- 1 can (14 1/2 ounce) diced tomatoes, undrained
- 4 tablespoons red wine vinegar
- 3 tablespoons light brown sugar
- 3 cups vegetable broth
- 2 pounds sweet potatoes (peeled and cut into chunks)
- 2 cans (14 1/2 ounce each) black beans, rinsed and drained
- 1 jar (15 ounce) roasted red peppers, cut into thick slices
- Salt and pepper, to taste
How to Make
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Step 1: Heat oil in a dutch oven or flame-proof casserole. Add diced onion and cook until softened.
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Step 2: Meanwhile, place the roughly chopped onion, ginger, cilantro stalks and jerk seasoning in a food processor and process until finely chopped. Add this mixture to the softened onion and fry until fragrant.
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Step 3: Stir in the thyme, tomatoes, vinegar, sugar and broth and bring to a simmer. Simmer for 10 minutes, then drop in the sweet potatoes and simmer for 10 minutes more.
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Step 4: Stir in the beans, peppers, salt and pepper, and simmer for another 5 minutes, until the potatoes are almost tender.
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Step 5: Roughly chop the coriander leaves and stir them into the pot.
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Step 6: Serve.
We hope you enjoy this recipe!
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