Black-eyed beans with tomato, spinach and sweet potato

Ingredients

For 1 serving

• Black-eyed peas40 g
• Chopped tomatoes150 g
• Spinach60 g
• Sweet potatoes120 g
• Onion0.3
• Paprika0.5 teaspoon
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts,

Method

1. The evening before, soak the black-eyed beans in plenty of cold water, then boil them ahead of time in fresh water over medium-low heat for about 30 minutes, until tender but whole (or use ready-cooked beans); drain.
2. Bring a small pan of water to the boil and salt it; peel the sweet potato, cut it into cubes of about 2 cm and boil it for 12 minutes, until easily pierced with a fork; drain.
3. Meanwhile peel and chop the onion; heat the groundnut oil in a pan over medium heat and fry it for 4–5 minutes, until soft and translucent.
4. Add the paprika and stir for a few seconds, then add the chopped tomatoes, the beans and a pinch of salt and cook for 10 minutes over medium-low heat, until the sauce thickens.
5. Wash the spinach, stir it into the stew for 1–2 minutes, until wilted; adjust the salt.
6. Serve the stew with the sweet potato alongside.