Black-Eyed Beans with Sweet Potato & Coriander

Preparation info

  • For

    Six

    Generous Portions as an Accompaniment
    • Difficulty

      Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This is a simple dish that’s as good eaten cold as a salad as it is warmed up and served as an accompaniment to fish or meat. As with most pulses, you can also thin it down with stock and turn it into a soup.

Ingredients

  • 2 medium-sized sweet potatoes, peeled
  • Sea salt
  • 300g (11 oz) <

Method

Dice the sweet potatoes into 1cm (⅓in) cubes and cover with cold water, then boil until just cooked (be careful not to overcook as they will break up). Drain carefully, keeping the liquid.

Drain the beans and put them into the pot you have just used for the sweet potatoes. Add the potato cooking liquor, adding enough hot water to cover the beans by a few centimetres, and bring to the bo