BLACK BEANS WITH CHORIZO, SWEET POTATOES AND ROASTED SHALLOTS

While I seldom channel my inner earth mother, it's impossible to talk about black beans without talking about their "good-for-you" qualities. Like most legumes, they're high in both protein and fibre, keeping you fuller for longer and your heart healthy. Like most beans, they have a neutral flavour that underpins the complex savoury notes of the chorizo, contrasted with the gentle harmonies of the baby sweet potatoes. The delicate, fragrant flavour of the shallots brings a gentle finishing touch to the dish.  

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BLACK BEANS WITH CHORIZO, SWEET POTATOES AND ROASTED SHALLOTS

time: overnight soaking + 1½ hours / serves: 4

INGREDIENTS

  • 250 ml black beans

  • 750 ml cold water

  • 500 ml chicken stock

  • 8 baby sweet potatoes

  • 4 shallots, peeled

  • 1 bulb garlic, cut open at the top

  • salt and freshly ground black pepper

  • olive oil

  • 1 x 225 g chorizo sausage, sliced

  • fresh kale

METHOD

  1. Place the beans in a large bowl and cover with water, letting them soak overnight. The next day, drain the soaked beans and put them in a large saucepan. Cover them with stock and bring to a boil. Lower the heat and let the beans cook until soft.

  2. Preheat the oven to 180 °C and line a baking tray with foil. Place the sweet potatoes on a baking tray and pop them in the oven. Bake until they are soft (the cooking time will depend on the size of the sweet potatoes).

  3. Put the shallots and garlic bulb in an oven dish, season with salt and pepper, and drizzle with olive oil. Place the dish in the oven and bake until the shallots and garlic are soft. About 30 – 35 minutes will do.

  4. Heat a little olive oil in a frying pan. Fry the chorizo for about 5 minutes. Plate the beans and arrange the chorizo on top, drizzling any of the oil from the pan over the beans.

  5. Serve with the sweet potatoes, shallots, roasted garlic and fresh kale. 


YOU FORGOT TO SOAK YOUR BEANS OVERNIGHT. WHAT NOW? 

  1. Put on some music.

  2. Place your beans in a saucepan, submerge them in water and bring to a boil.

  3. Let them boil for 10 minutes. Then, cover the saucepan with a lid and remove from the heat.

  4. Let the beans soak for 3 – 4 hours before rinsing them.

  5. Proceed as if nothing happened.