Easy Black Beans with ‘Cheesy’ Sweet Potato Mash
Easy to make pimped up beans served on ‘cheesy’ sweet potato mash – makes an amazing quick meal which packs a flavour punch.
Beans on repeat. That’s the way it is for me at the moment, anyway. Pure comfort, quick and nutritious.
And these easy beans are super easy as they use a tin of BBQ or baked beans as base. It’s a quick hack which adds a flavoursome speedy sauce and sweetness to the beans. But if preferred, you can just add some drained beans of choice–but add a splash more water to the mix.
I served my beans on a bed of ‘cheesy’ sweet potato mash–a lovely creamy base for the juicy beans. Finish with a big dollop of creamy yogurt and lots of fresh herbs — coriander, mint and thyme are all delicious additions.
I hope you love this easy and tasty meal the whole family should love.
Ingredients
For the mash
- 3 medium sweet potatoes peeled and cut into small cubes
- 1 tsp sea salt
- Black pepper
- 3 tbsp nutritional yeast
- 2 tbsp plant based yogurt–I used coconut
- 1 tbsp wholegrain mustard
For the beans
- 1 leek sliced and washed
- 1 tbsp olive oil
- 3 cloves garlic sliced
- 1 tsp cumin seeds
- 1 tbsp smoked paprika
- 1 courgette sliced into cubes
- 4 mushrooms sliced
- 500 g cherry tomatoes chopped, or you could use tinned
- 1 can bbq beans/baked beans or cannelloni beans
- 1 can black beans drained
- 1 tbsp soy sauce/tamari
- 1/2 tsp sea salt flakes
- Big pinch chilli flakes
- Twist black pepper
For the toppings
- Plant-based yogurt
- Fresh herbs–coriander mint, thyme
Instructions
To make the mash
- Peel and chop the potatoes into small cubes. Add them to a medium pan of boiling water with a pinch of salt.
- Cook on a high simmer for approx 10 minutes until soft. Allow to cool a little, then drain the potatoes.
- Add them to a food processor with the other ingredients and blitz to a creamy mash.
- Alternatively–add everything to a large bowl, then mash roughly with a fork or masher.
To make the beans
- Add the oil and leek to a wide bottom pan and fry gently on a low heat for around 8-10 minutes until soft and browning.
- Add the garlic and spices and fry for 30 seconds more.
- Now add the courgettes, mushrooms and fry for 2-3 minutes.
- Add the tomatoes and allow to cook down for a few minutes until they breakdown.
- You can now add the beans and remaining ingredients and cook for 10 minutes.
To serve
- Top the mash with the beans and then add plant based yogurt and fresh herbs.
8 Responses
Would you recommend fresh tomatoes or would tinned be ok?
Hi Ruthie
I prefer fresh, but tinned will work
Love, Niki xxx
What a phenomenonally tasty and easy meal. Who would have wholegrain mustard would make sweet potato mash so much more flavoursome.
Thanks for another amazing recipe. We will definitely be making this one again.
This was delicious! Thanks for the recipe. We ended up with red sweet potatoes and discovered how creamy they are when mashed. A perfect complement to the beans. Looking forward to the leftovers 🙂
Hi Sarah
Brilliant! So happy to hear
Much love, Niki xxx
I’m newly venturing into vegan cuisine and love your recipes! With this one I was admittedly skeptics about the potatoes, but they complimented the stew perfectly. I upped the spices because I like things hot, and it was delicious. Thank you!
So so happy you liked!
Love
Niki xx
Wow very moreish and