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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

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

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


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.

Nutrition per serving

402 kcal

Calories

20.5g

Protein

2.3g

Fat

0.5g

Saturates

69.9g

Carbs

20.7g

Sugar

0.00525g

Salt

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