South American Bean And Sweet Potato Bake

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This recipe has been lurking in my filing system forever as a cutting from some magazine or other! it looks like there are a lot of ingredients, but there’s nothing unusual to find. the chocolate gives this recipe authenticity. posted for zaar world tour 2005.

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Steps

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Heat the oil in a large saucepan and cook onion , peppers and celery for 8 minutes.

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Stir in the next 9 ingredients and simmer for 25 minutes.

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Spoon the mixture into a large oven proof dish.

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Preheat the oven to 375 f / 190 c / gas mark 5.

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Drain off 4 tbsps water from the sweetcorn , then whizz the rest of the contents of the tin in a blender.

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Place pureed sweetcorn in a saucepan , add polenta and stir and simmer to thicken.

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Allow to sweetcorn mix to cool then beat in the egg.

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Spread the mix over the filling and sprinkle over with paprika , sugar and salt.

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Bake for 35 minutes.

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Ingredients

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olive oil, onion, red peppers, celery, ground cumin, ground cinnamon, garlic cloves, red chile, dark chocolate, tomato puree, vegetable stock, kidney beans, sweet potatoes, sweetcorn, cornmeal, egg, paprika, sugar, salt