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Eating veggie » Recipes » Baked Black Beans and Kidney Beans with Sweet Potato Wedges

Baked Black Beans and Kidney Beans with Sweet Potato Wedges

Prep time 10 mins, cook time 45 mins

Serves 2

Low Fat, Vegan, Suitable for Freezing, Healthy, Protein-Rich, Egg-Free, Nut-Free, Dairy-Free

Sweet potatoes are a rich source of beta-carotene which is a powerful antioxidant that helps to maintain healthy skin.


  • 1 small onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1 x 400g can black beans or pinto beans, drained
  • 1 x 220g can red kidney beans, drained
  • 125ml low sodium vegetable stock
  • 85g tomato purée
  • 1 tbsp molasses
  • 2 tbsp reduced sodium soy sauce
  • ½ tsp ground cumin
  • ½ tsp mustard powder
  • 10g fresh parsley, finely chopped
  • A dash of olive oil (for greasing)
  • 2 medium sweet potatoes, sliced into wedges


  1. Preheat oven to 180°C / gas mark 4.
  2. Add all the ingredients except for the sweet potato wedges to a large baking dish and mix well.
  3. Bake uncovered for 45 minutes.
  4. While the beans are cooking, place the sweet potato wedges on a greased baking sheet and place in the oven. Cook for about 20 minutes until tender.
  5. Serve the beans in bowls accompanied by the wedges.

Nutrition per serving

402 kcal














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