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Beans and sweet potatoes

Beans and sweet potatoes cooked together in coconut milk and spices.
Servings 2
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1/3C -50g Shallot - fine diced
  • 4 tsp - 30g Garlic - minced or sliced
  • 1 + 3/4C - 248g sweet potato - small diced
  • 1 can 400g cannellini beans
  • 1 + 2/3C -400g coconut milk
  • ½ tsp 1g nutmeg
  • 2 bay leaf
  • ½ tsp 1g white pepper
  • ¼ tsp .5g cinnamon
  • as needed water or stock

Instructions

  • Heat a pan with olive oil to medium heat. Add sliced garlic and fine-diced shallot. Sweat for about 3 min or until translucent. Add your spices and continue cooking for another two minutes.
  • Add small diced sweet potato and coconut to the pan. Cook on medium-low for about 15 minutes. Add water or stock if it starts to become too dry. When the potatoes are almost done add the beans and cook another 5 minutes.
    Add lemon juice and season with salt to taste.
  • Garnish with whatever you like. I used dried persimmons and black sesame. Toasted nuts or seeds work great here as well.
Author: Anfernee Milton
Course: dinner
Keyword: cannellini beans, coconut milkbread, stewed beans, sweet potatoes