Sweet potato and bean casserole

Ingredients for 2 servings:

• 2 m.-sized sweet potatoes
• 50 g beans, dried
• 2 tomatoes, fresh
• 1 onion(s)
• 100 g Gouda or other cheese for topping
• 1 tbsp chili oil
• rosemary
• Salt

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 50 minutes

vegetarian

Soak the beans in cold water for 24 hours beforehand (it goes faster in the refrigerator) and then cook until tender, drain, and set aside. Cut the sweet potatoes into 2 cm cubes and cook in salted water, but do not allow them to become too soft. Drain and remove the skins. Finely chop the tomatoes and onion, toss with rosemary needles and chili oil, and stir in the precooked beans. Place the sweet potato cubes in a greased baking dish, add the vegetable mixture, and top with Gouda slices. Bake in a preheated oven at 180°C for about 15-20 minutes, turning on the broiler at the end so the cheese melts and turns golden brown.