Cajun colcannon

Sweet potatoes and black beans take the place of potatoes in this spiced up version of the traditional Irish recipe (see this post), inspired by the cuisine of the American South. 

 Servings: 2

Ingredients
1/2 onion, finely chopped
A 400g can of black beans (about 1 cup cooked black beans)
2 cloves of garlic, finely chopped
1 large sweet potato
2 handfuls/about 100 g kale
1/2 teaspoon oil
2 teaspoons paprika
2 teaspoons cumin 
1/2 teaspoon dried thyme
1/4 teaspoon chilli powder 
1/4 teaspoon wholegrain mustard (optional)
1-2 slices of pickle jalapeno, chopped (optional) 
2 teaspoons lime/lemon juice
Salt and black pepper, to taste

Method

1.   Microwave the sweet potato until soft to squeeze, peel and dice.

2.   Steam or microwave the kale for 5-6 minutes until tender-crisp and bright in colour.

3.   Finely shred the kale.

4.   Heat the oil over a medium heat and saute the onion and garlic for about 7-8 minutes, until soft.

5.   Add the paprika, cumin, thyme, chilli powder, mustard and black beans and cook for 2-3 minutes, stirring continuously to prevent burning.

6.   Add the sweet potatoes, lime juice and salt and plenty of freshly ground black pepper to taste.

7.   Take off the heat, mash the potatoes and beans well and mix in the kale and jalapenos (if using).

8.   It can be served hot on its own but also makes a tasty burrito, wrapped in a tortilla along with salad leaves and some lime juice.