SOUTH AMERICAN BEAN AND SWEET POTATO BAKE
This recipe has been lurking in my filing system forever as a cutting from some magazine or other! It looks like there are a lot of ingredients, but there's nothing unusual to find. The chocolate gives this recipe authenticity. Posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Yam/Sweet Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a large saucepan and cook onion, peppers and celery for 8 minutes; stir in the next 9 ingredients (or in other words, everything except the topping ingredients) and simmer for 25 minutes; spoon the mixture into a large oven proof dish.
- Preheat the oven to 375 F / 190 C /gas mark 5.
- Drain off 4 tbsps water from the sweetcorn, then whizz the rest of the contents of the tin in a blender; place pureed sweetcorn in a saucepan, add polenta and stir and simmer to thicken.
- Allow to sweetcorn mix to cool then beat in the egg; spread the mix over the filling and sprinkle over with paprika, sugar and salt.
- Bake for 35 minutes.
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