Sweet Potato and Black Bean Skillet With Bright Tomato Relish

This skillet keeps the sweet potato in small pieces so you can cook it on the hob. It serves two to three and should take roughly thirty-five minutes. The fresh relish supplies contrast rather than cooking into the base.

Ingredients

• 1 large sweet potato, peeled and cut into small, even cubes
• 1 tablespoon oil
• 1 onion, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 can black beans, drained and rinsed
• 100 ml water, plus more if needed
• 2 tomatoes, diced
• 1 tablespoon lemon juice
• Salt and pepper to taste

Editorial food image; not a photograph of this specific recipe.

Method

1. Soften the onion in oil in a large pan over medium heat. Add cumin and paprika, stirring briefly.
2. Add sweet potato and measured water. Cover and cook gently, stirring occasionally, until the cubes are tender. Check after fifteen minutes and add water if the pan dries.
3. Add beans and heat through. Uncover to reduce excess liquid, watching for sticking.
4. In a separate bowl, mix washed, diced tomatoes with lemon juice. Season to taste.
5. Spoon the skillet mixture into bowls and add relish just before serving.

Bread makes a useful side. The cooking time depends on cube size and the pan, so check tenderness directly. Refrigerate remaining cooked food and fresh topping promptly in separate containers.

Editorial food image; not a photograph of this specific recipe.

Sources and further reading

• WHO: Five keys to safer food manual