Argentinian sweet potatoes with chimichurri

Ingredients for 3 servings:

• 3 sweet potatoes
• 4 tbsp olive oil for frying
• 400 g beans, black, from the can
• 1 tsp salt flakes, Indian
• 1 onion(s)
• 2 garlic cloves
• 1 bunch coriander leaves, fresh
• 1 bunch of parsley
• 2 garlic cloves
• 3 tbsp water
• 30 ml white wine vinegar
• 5 tbsp olive oil
• n. B. Salt flakes, Indian
• ½ tsp pepper (Wayanadan pepper), freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

For the chimichurri, wash and chop the herbs. Peel and chop the garlic. Place all ingredients in a deep bowl. Puree and season to taste. For the Argentinian sweet potatoes, place the beans in a colander and drain. Peel and dice the sweet potatoes, and cook in salted water until al dente. Peel the onion and garlic, then dice both. Heat olive oil in a pan and sauté the onion and garlic. After 4 minutes, add the sweet potato cubes and continue frying. After another 3 minutes, add the black beans and fry everything together over low heat for 5 minutes. Season to taste and serve with the chimichurri. https://vegan-cooking-with-thalija.de/archive/1373