Cannellini Bean Stew With Sweet Potato Rosti's
One of my favourite weekday meals ever! So quick and easy, full of nutrition and leaves you feeling completely satisfied with no desire to snack in the evening.
The cannellini bean stew and the sweet potato rostis’ are two separate recipes I got from Deliciously Ella but put together, they make the perfect meal. I probably make this every other week and when I either run out of ideas, I’m in town and realise I haven’t got anything for dinner that night or I just want a comforting filling meal, this is always the dinner I make. I never get fed up of it (which I am very prone to doing when I constantly repeat a meal). It’s one of those that you feel you are cheating by falling back on all the time but when you do you are so glad and remember just how delicious it is.
Ok, on to the recipe:
Canellini Beans Stew
1 jar of sun-dried tomatoes (drained weight of 150g)
2 400g tins of chopped tomatoes
2 400g tins of cannellini beans
1 tablespoon of tahini
1 teaspoon of ground chilli
3 cloves of garlic
salt and pepper
Simply pour the beans into a colander, rinse them with water and then drain them before placing them in a large frying pan.
Next drain the sun-dried tomatoes in the colander and add them to the pan with the tins of tomatoes, tahini, crushed garlic, chilli, salt and pepper.
Allow the pan to heat for a few minutes until everything is nice and hot, then serve and enjoy!
Sweet Potato Rosti
My absolute favourite way to eat sweet potato! This recipe is from Deliciously Ella with Friends, a great book (see our review here).
4 tablespoon olive oil
1 sweet potato, peeled and grated
1 red chilli, deseeded and finely chopped (if you like it less spicy, only use 1/2 chilli)
1 tablespoon sesame seeds
4 tablespoons buckwheat flour (I use chickpea flour)
salt and pepper
In a large, non-stick lidded frying pan, heat 2 tablespoons of the oil over a high heat.
Meanwhile, place the remaining ingredients into a bowl and mix them together.
Spoon the sweet potato mixture into the hot oil, in 4 even mounds, making sure they’re not touching each other. Cook over a high heat for about 2 minutes, gently pressing the mixture down every now and again so that they compress into nicely shaped patties.
Cover the pan and reduce the heat to as low as it will go. Let the steam cook the patties through for about 7 minutes. When you take the lid off, the underside of the rosti’s should be lovely and crispy and the patties will have reduced in size.
Gently turn the rosti’s over with a spatula, then whack the heat up to high again and cook for 3 minutes until the second side is browned nicely. Take off the heat and serve.
Get the potato rosti’s going and then all you have to do is throw the ingredients of the stew into the pan to heat through. I had a few brussel sprouts left over so I roasted them in the oven and had them on the side. Equally, this dish is delicious with a side of guacamole.