Baked Black Beans and Kidney Beans with Sweet Potato Wedges

Ingredients

• 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

Method

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.