Baked Black Beans and Kidney Beans with Wedges

Sweet potatoes are a rich source of beta carotene which is a powerful antioxidant that helps to maintain healthy skin.


Serves 2
adults
402
Kcals
per serving

10 Mins
prep

45 Mins
cooking

Recipe
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Ingredients

2 medium sweet potato, sliced into wedges   (250g)
1 small onion, finely diced  (75g)
2 cloves garli,c finely diced  (12g)
1 x 400g can black beans or pinto beans, drained  (220g)
1 x 220g can red kidney beans, drained  (110g)
low sodium vegetable stock (125ml)
tomato puree  (85g)
1 tbsp molasses (15g)
2 tbsp reduced sodium soy sauce
1/2 tsp ground cumin  (2g)
1/2 tsp mustard powder  (2g)
fresh parsley, finely chopped  10g

Method

  1. Pre-heat oven to 180°C.
  2. Add all the ingredients except for the sweet potato wedges to a large baking dish and mix well.
  3. Bake uncovered for 45 minutes.
  4. Whilst the beans are cooking, place the sweet potato wedges on a greased baking sheet and place in the oven. Cook for about 15 minutes until tender.
  5. Serve the beans in small bowls accompanied by the wedges.
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Nutritional information per serving

402kCal, 1696kJ
20.5g
2.3g
0.5g
69.9g
20.7g
16.1g
842mg

© The Vegetarian Society