Spicy Bean and Sweet Potato Stew

Ingredients:

450ml vegetable stock

200gm can sweatcorn kernels

400gm can black-eyed beans

25gm jalapeno peppers, chopped

300g sweet potatoes

1tbsp extra-virgin olive oil

1 onion, finely chopped

1 red pepper, finely diced

1tbsp ground cumin

1tbsp ground coriander

Pinch crushed chilli flakes

400g can kidney beans

400g can chopped tomatoes

3tbsp runny honey

3tbsp white wine vinegar

150ml Tesco Healthy Living Creme Fraiche

2tbsp chopped coriander

Juice and zest of 1 lime

100g plain, unsalted corn chips

Method:

1. Carefully chop the sweet potato into 1cm (½in) cubes.

2. Next pour the extra virgin olive oil into a large, flameproof casserole dish and heat.

3. Add the onion and sauté for 2-3 minutes.

4. Then stir in the sweet potato, red pepper, jalapenos, cumin, coriander and chilli and saute for A further 3-4 minutes.

5. Add the remaining stew ingredients and simmer uncovered for 20-30 minutes.

6. Cover, then simmer for a further 35-40 minutes.

7. While the stew is cooking, combine the creme fraiche, coriander, lime juice and zest and refrigerate until ready to serve.

8. Using a ladle divide the stew between individual bowls and then top with a dollop of the creme fraiche mixture.

9. Serve with the corn chips.