Baked Brazilian Beans with Sweet Potato Wedges
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- 2 pouch Whitworths Protein by Nature Brazilian smoky Beans
- 3 large sweet potatoes, cut into wedges
- 2 tbsp olive oil
- 2 red onions, peeled and finely diced
- 2 cloves of garlic, grated
- 500g carton passata
- 200ml vegetable stock
- 20g fresh coriander, chopped
- 1 red chilli, finely sliced
- 4 tbsp vegan soured cream or yogurt
- Preheat the oven to 200°c (392f, gas 6)
- Rub the sweet potatoes with a little olive oil, salt and black pepper
- Place on a lined baking tray and roast for 30 mins, or until softened
- In a frying pan add the oil, diced red onions and garlic over a medium heat. Cook while stirring for 2 – 3 minutes
- In a large baking dish pour in the passata, Whitworths Protein by Nature Brazilian smoky Beans, and stock. Give everything a good stir, then place in the oven for a 15 mins
- To serve, arrange the sweet potato wedges on a serving dish and spoon the baked beans over the top. Sprinkle over the coriander leaves and sliced red chilli, then drizzle over the soured cream
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