Ingredients
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2 tablespoons oil
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2 ounces fresh ginger, peeled and roughly chopped
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1 bunch fresh cilantro, leaves and stalks separated (coriander)
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3 tablespoons caribbean jerk seasoning
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2 sprigs fresh thyme
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1 (14 1/2 ounce) can diced tomatoes, undrained
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4 tablespoons red wine vinegar
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3 tablespoons light brown sugar
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3 cups vegetable broth
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2 lbs sweet potatoes, peeled and cut into chunks
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2 (14 1/2 ounce) cans black beans, rinsed and drained
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salt and pepper, to taste
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2 onions, peeled (1 diced, 1 roughly chopped)
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1 (15 ounce) jar roasted red peppers, cut into thick slices
Instructions
- Heat oil in a dutch oven or flame-proof casserole. Add diced onion and cook until softened.
- Meanwhile, place the roughly chopped onion, ginger, cilantro stalks and jerk seasoning in a food proccesor and process until finely chopped. Add this mixture to the softened onion and fry until fragrant.
- Stir in the thyme, tomatoes, vinegar, sugar and broth and bring to a simmer. Simmer for 10 minutes, then drop in the sweet potatoes and simmer for 10 minutes more.
- Stir in the beans, peppers, salt and pepper, and simmer for another 5 minutes, until the potatoes are almost tender.
- Roughly chop the coriander leaves and stir them into the pot.
- Serve.