Spicy Beans On Baked Sweet Potato Food

BAKED SWEET POTATOES & BEANS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times with a fork, then cook them in the microwave on High for 8 mins or until soft. Rub with 1 tsp of the paprika, 1 tsp of the oil and some seasoning. Transfer to a baking tray, put in the oven and cook for 10-15 mins until crispy.
• Meanwhile, make the beans. Cook the onion in the remaining oil until soft. Add the garlic, sugar, vinegar, Worcestershire sauce and the remaining paprika, and cook for a further 1-2 mins until sticky. Tip in the beans, tomatoes and a splash of water, and simmer until the sweet potatoes are ready.
• Serve the sweet potatoes with the beans on top, a dollop of soured cream and a pinch of paprika, if you like.

SPICY BAKED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon in a large skillet over medium-high heat to render some fat, 2 to 3 minutes. Stir onion into the rendered fat and cook until the bacon is crisp and the onion is tender, 7 to 10 minutes.
• Stir baked beans, ketchup, brown sugar, Worcestershire sauce, prepared mustard, minced jalapeno pepper, chili powder, and mustard powder together in a large bowl; add bacon mixture and stir. Pour the mixture into a 13x9-inch baking dish.
• Bake in the preheated oven until the liquid has thickened, 45 to 55 minutes.

SWEET AND SPICY BAKED BEANS

Steps:

• In a large bowl, combine the first 7 ingredients. Stir in half the onions and bacon. Transfer to a greased 13x9-in. baking dish., Cover and bake at 350° for 45 minutes. Sprinkle with remaining onions and bacon. Bake, uncovered, 5-10 minutes longer or until bubbly.

SWEET AND SPICY SWEET POTATOES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
• Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

BAKED POTATO WITH SPICY BAKED BEANS

Steps:

• Heat oven to 425ºF.
• Prick potatoes in several places with fork or sharp knife. Bake 45 to 50 min. or until tender.
• Meanwhile, cook onions in small skillet sprayed with cooking spray on medium heat 5 to 8 min. or until tender, stirring frequently. Remove onions from skillet; set aside.
• Spray skillet with additional cooking spray. Add remaining ingredients; mix well. Cook 5 min. or until heated through, stirring occasionally.
• Cut slits in tops of potatoes; top with beans and onions.

SPICY WHITE BEAN AND SWEET POTATO STEW WITH GREENS

Steps:

• Heat the oil in a large skillet over medium heat. Add the onions, bell pepper, garlic, and garlic. Cover and cook until softened, about 5 minutes.
• Transfer mixture to a 4-6 quart slow cooker. Add the potatoes, chile, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and stock; season with salt and pepper. Cover and cook on low 4-6 hours.
• Close to serving time, stir in the cooked greens. Adjust seasonings, remove bay leaves, and serve.

SPICY SWEET POTATO & BLACK BEAN CHILI

Steps:

• Heat oil in large pot over medium heat.
• Add onion, stirring occasionally for 10-15 minutes or until soft and translucent.
• Add bell peppers, jalapeno & sweet potatoes. Cook, stirring occasionally, for 5 minutes.
• Stir in garlic and cook one minute.
• Add chili powder, salt, cumin, pepper, red pepper flakes, basil and bay leaf. Stir & cook 1 minute.
• Add tomatoes & broth. Simmer uncovered for 30 minutes.
• Stir in beans & continue to cook for 10 minutes.
• Remove bay leaf & stir in lime juice.
• Garnish and serve.

SPICY BEANS ON BAKED SWEET POTATO

Steps:

• Preheat the oven to 210 degrees (gas 6-7).
• Rinse the sweet potatoes, then pierce with a small sharp knife. Place them on a baking.
• tray and bake for 1-1½ hours, or until soft.
• Heat the oil in a large saucepan and cook the onion over a medium heat for about 5 minutes, stirring occasionally, until very soft and golden. Add garlic and spices, and cook, stirring, for 1 minute.
• Add the tomato and stock, stir well, then add the vegetables and beans.
• Bring to the boil, then reduce the heat and simmer, partially covered, for 20 minutes.
• Uncover, increase the heat slightly, and cook.
• for a further 10-15 minutes, or until the liquid had reduced and thickened. Stir in the coriander leaves just before serving.
• To serve, cut the sweet potatoes in half lengthways. Spoon the vegetable mixture over the top. Add a dollop of light (soy) sour cream and sprinkle with grated (soy) cheddar cheese.