Sweet Potato and Paprika BBQ Beans

Charmaine Lu -
  • 500g sweet potatoes, peeled and diced
  • 2 onions, chopped
  • 2 tbsp olive oil
  • 2 heaped tsp smoked paprika
  • 1 tbsp smoky barbecue sauce
  • 2 x 400g tins of chopped tomatoes
  • 2 x 400g tins of butter beans
  • ½ garlic baguette, blitzed into breadcrumbs
  • Chopped parsley
  • Cook the sweet potatoes in a dry pan for 10 mins or until charred. Add the onions and the oil to the pan, season well, and cook for 5 mins to soften. Stir in the paprika, barbecue sauce, beans (including the juice from the can) and tomatoes. Stir and simmer for 20 mins to thicken.
  • Add the garlic breadcrumbs to a dry pan and toast for 5 mins until golden and crisp. Divide the beans between bowls, scatter with the garlicky crumbs, and serve with a scattering of chopped parsley.
40 mins
4 serving