Another simple, tasty and healthy recipe from Jamie Oliver’s book Everyday Super Food. The dish is more of an assembly than a complicated cooking procedure. If you can bake sweet potato, fry beans, cook rice, and make a salsa you have this dish covered!
My decided to cook the black beans instead of using tinned beans. Probably a mistake – soaking and cooking took so much time! The rest was easy peasy, and the dish looked as tasty as it was.
2 x 200g sweet potatoes
100g brown rice
250g mixed colour tomatoes
2 spring onions
1 x 200g jar jalopeños
1/2 bunch coriander
1 red onion
1 level tsp cumin seeds
1 x400g tin black beans
2 heaped tsps cottage cheese
Preheat oven to 180 degrees C. Wash the sweet potatoes, then season and roast for 1 hour or until cooked through. After 30 minutes, cook the rice according to packet instructions or your favourite method, then drain. Roughly drop the tomatoes, finely slice the spring onions and place both in a bowl. Tip the jalopeños and their liquid into a blender or food processor putting in most of the coriander, reserving some leaves for decoration. Blitz until smooth, then return the mixture to the jar, using 2 tablespoons to dress the tomatoes and spring onions. The remaining dressing can be used for other meals.
Peel and finely slice the onion. Put a pan on medium heat on the stove top with 1 teaspoon of oil and the cumin seeds. Fry for 30 seconds then stir in the onion and a splash of water. Cook and stir for 8 minutes, or until the onion is softened, then add the beans and all their juice. Reduce the heat and cook for a further 5 minutes or until thick and oozy, stirring occasionally. Taste and season, loosening with splash or two of boiling water if needed.
Divide the beans, rice and tomato salsa between plates. Split open the sweet potatoes and add one to each plate. Spoon over the cottage cheese, season with black pepper and finish with the reserved coriander leaves.