This dish of chipotle beans and sweet potato make a delicious substantial meal, perfect for a mid week supper as is, or with a couple of eggs tucked into the dish as it finishes cooking amps it up for a very hungry gang. I love the smoky sweetness coupled by the heat which Chipotle brings to a dish and I usually have a jar of it on hand in the fridge.

Serves 2-3 people
1 large sweet potato (about 450gr) peeled and cubed
1 shallot sliced
1 clove garlic peeled mashed
2 tbsp rapeseed or coconut oil
1 tbsp tomato passata
1 tbsp chipotles in adobo or more if you like it with more heat
1 400gr tin butter beans, drained and rinsed
1 can whole tomatoes or 5 cherry tomatoes washed and halved
2-3 eggs if using (Turn oven on 180C if so)

Heat the oil over a medium heat in an oven proof frying pan.
Add the shallot and garlic and cook for a few minutes until both are softened.
Tip in the diced sweet potato, season well and toss to ensure it is covered with oil.
Put a lid on the pan or a sheet of greaseproof paper and cook over a low heat to soften for about 10 minutes.
Stir ever now and then to ensure it is not sticking.
Stir in the tomato passata and chipotle and ensure they both are well distributed, add the butter beans, stir gently to
mix together, followed by the can of tomatoes or cherry tomatoes if using and add a splash of water if it seems a bit dry.
At this point you can finish cooking on the hob for about 10 minutes more – check the sweet potatoes are tender. If you are adding the eggs, make 3 holes in the mix, add a little oil into each and crack the egg in. Season with some salt and pepper and into the
oven to cook the eggs – about 7 minutes to firm the white and leave the yolk a bit soft.
Sprinkle over some chopped fresh herbs and serve. This is delicious, filling and with the eggs makes a great brunch dish too.