About this recipe:The meat can be omitted without compromising the dish. Serve hot with crusty bread and a nice spinach salad.
1 tablespoon rapeseed oil
110g (4 oz) chorizo sausage, chopped
140g (5 oz) cooked ham, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 sweet potatoes, peeled and diced
1 red pepper, diced
2 (400g) tins chopped tomatoes
1 small hot green chilli, diced
350ml (12 fl oz) water
2 (400g) tins black beans, rinsed and drained
1 mango - peeled, stone removed and diced
half a bunch fresh coriander, chopped
salt to taste
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Method Prep:15min › Cook:30min › Ready in:45min
Heat the oil in a large pot over medium heat, and cook the chorizo and ham for 5 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, cook until tender, then mix in the sweet potatoes, red pepper, tomatoes, chilli and water. Bring to a boil, reduce heat to low, cover and simmer 15 minutes, until sweet potatoes are tender.
Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and coriander, and season with salt.
Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.
Deeeeheeeheeeelicious! I wanted to know what to do with the soya chorizo I found reduced to 25p. We are vegan so I omitted the ham, and mangoes aren't in season so I used mango chutney instead. Apart from that, followed the recipe and it's the tastiest meal I've made in ages. Yum! Thank you - 22 Jan 2013