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Sweet potatoes with kidney beans

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Ingredients for 2 servings:

  • 2 sweet potatoes
  • 400 g kidney beans, from the can
  • 1 onion(s)
  • 1 garlic clove(s)
  • 500 ml coconut milk
  • 1 pinch of salt
  • 1 small bunch of parsley
  • 1 small bunch of coriander
  • Olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

simple, vegetarian, very tasty

Cut the sweet potatoes into medium-sized pieces. Then dice the onion and garlic and sauté briefly in olive oil. Add the sweet potato pieces and fry everything for about 3 minutes. Then add the kidney beans (preferably with the liquid from the can), season with salt, stir well, and pour in the coconut milk. Cook the dish for about 10 minutes until tender, then sprinkle with chopped parsley and cilantro.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Sweet potatoes with kidney beans