Ingredients

• Garlic oil
• 1 onion
• 2 tsp smoked paprika
• Pinch chilli flakes
• 400g tin chopped tomatoes
• 1 tin kidney beans
• 1 tin cannelinni beans
• 1 tin borlotti beans
• 1 tbsp tomato puree
• 500g sweet potatoes
• Strong cheddar (grated)

Method

1. Preheat the oven to 200C.
2. Chop the onion and fry in garlic oil for a few minutes. Add the paprika and chilli flakes, then the tomatoes, beans (drained and rinsed), tomato puree, and 100ml water. Cook for 5 minutes then season and transfer to an ovenproof dish.
3. Peel the sweet potatoes and cut into slices about 0.5cm thick. Boil for about 5 minutes until just softened, then drain.
4. Layer the potatoes on top of the bean mixture and add a little cheddar cheese. Bake in a hot oven for about 30 minutes, until the sweet potatoes are golden.

N/B for next time – consider using 100ml beef stock and cooking it for longer, or adding more chilli flakes. Or using kidney beans in chilli sauce…