onions, 1 diced and 1 roughly chopped
ginger, roughly chopped
small bunch coriander
3 tbsp jerk seasoning
400g can chopped tomato
4 tbsp red wine vinegar
3 tbsp demerara sugar
2 vegetable stock cubes crumbled
sweet potato, peeled and cut into even sized cubes
2 x 400g cans black beans, rinsed and drained
2 red peppers, even sized pieces
Gently soften the diced onion in the sunflower oil in a big pan or casserole.
Meanwhile, whizz together the roughly chopped onion, ginger, coriander stalks and jerk seasoning with a hand-held blender. Add to the softened onion and fry until fragrant.
Stir in the thyme, chopped tomatoes, vinegar, sugar and stock cubes with 600ml water and bring to a simmer. Simmer for 10 mins, then drop in the sweet potatoes and simmer for 10 mins more.
Stir in the beans, peppers and some seasoning, and simmer for another 5 mins until the potatoes are tender.
Serve, with scattered chopped coriander on top.