Ingredient!
2 onions
2 tablespoons sunflower oil
50 grams of ginger
small bunch of coriander, separated leaves and stems
3 tablespoons jerk herbs
2 thyme
twigs
400 grams of tomato can be chopped
4 tablespoons red wine vinegar
3 tablespoons demerara sugar
2 vegetable stock cubes, crumbled
1 kilogram sweet potato
400 grams cans of black beans
450 grams jar of roasted red pepper, cut into thick slices
Preparation!
Gently soften the sliced ​​onion in the sunflower oil in a large pan or frying pan.
Meanwhile, make the coarsely chopped onion, ginger, coriander stems and jerk spices together with a hand blender. Add to the soft onion and cook until fragrant. Stir in thyme, chopped tomatoes, vinegar, sugar and stock cubes with 600 milliliters of water and simmer. Let it simmer for 10 minutes, add the sweet potatoes and simmer for another 10 minutes. Stir in the beans, peppers and some herbs and simmer for another 5 minutes until the potatoes are almost tender. Cool and cool up to 2 days.
To serve, gently heat on the hob. Cut most of the coriander leaves roughly and stir them in and then serve with the remaining leaves.