Bolivian Bean and Sweet Potato Bake

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Description

Ingredients

• 3 tablespoons olive oil
• 1 large Onion, halved and chopped
• 2 red peppers, roughly chopped
• 1 stalk celery, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 2 garlic cloves, peeled and crushed
• 1 red chili, chopped (mild)
• 3/4 ounce dark chocolate
• 2 tablespoons tomato puree
• 2 1/4 cups vegetable stock
• 1 (14 ounce) can kidney beans, drained
• 14 ounces sweet potatoes, peeled and chopped

TOPPING

• 1 (14 ounce) can Sweetcorn (in water)
• 3 tablespoons cornmeal (instant polenta)
• 1 large egg, beaten
• 1/2 teaspoon paprika
• 1 tablespoon Sugar
• 1 pinch salt

Directions

1. Heat the oil in a large saucepan and cook Onion, peppers and celery for 8 minutes; stir in the next 9 ingredients (or in other words, everything except the topping ingredients) and simmer for 25 minutes; spoon the mixture into a large oven proof dish.
2. Preheat the oven to 375 F / 190 C /gas mark 5.
3. Drain off 4 tbsps water from the Sweetcorn, then whizz the rest of the contents of the tin in a blender; place pureed Sweetcorn in a saucepan, add polenta and stir and simmer to thicken.
4. Allow to Sweetcorn mix to cool then beat in the egg; spread the mix over the filling and sprinkle over with paprika, Sugar and salt.
5. Bake for 35 minutes.