Thursday, 19 August 2010

Sweet potato, spinach and butter bean bake

I had a version of this on a study day at a Quaker centre and promptly came home and tried to recreate it. This is the version we had with my parents the other night.

Serves 4
at approximately 4 Points each

Around 900g sweet potato, peeled weight, diced small
Large bag of spinach
2 x 410g cans of butter beans, drained and rinsed (I like Sainsbury's Organic, in cartons)
1 large onion
2 (ish) courgettes
1 red pepper
1 yellow pepper
as much garlic as you like!
1 can of chopped tomatoes
good squeeze of tomato puree
1 tsp smoked sweet paprika
half tsp cinnamon
1 tsp cumin
half tsp nutmeg
1 scant tsp Marigold vegetable bouillon powder, or a veg OXO cube
salt and black pepper to taste

So, first arrange your sweet potato on a roasting tray and spray well with spray oil. Season well with salt - I used Maldon Smoked, but any is good. Stick it in the oven on the highest heat for about ten minutes. After that time check it and give it another five.

So, back to the rest of the ingredients. It's dead easy, just brown off the onion and garlic in some spray oil, then add the finely chopped courgette and pepper and allow it all to cook down and soften. At that point add all the tomatoes and tomato puree, the spices, the butter beans, the salt, pepper and bouillon powder, stir well and turn down. Pop the lid on. When the potato is done add that to the pot and let it all bubble gently together for about 15 minutes.

When you're ready to go, get the oven to 180 degrees and stir the spinach through the vegetable mixture. Carefully turn it out into a large Pyrex dish and bake it for about 15 minutes. If you've got enough Points and you like cheese, you can add a ball of Sainsbury's or ASDA's reduced fat Mozzarella for about a Point each and then go for a good walk afterwards ;)

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