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.

Colcannon

Somewhat similar to the first recipe of this blog but actually a traditional Irish dish. If you cook the vegetables in the microwave, it is ready within minutes. Milk and nut butter give the potatoes a creamy consistency. Feel free to use any nut or seed butter of your choice except those that have a pronounced flavour like peanut butter. Green cabbage can also be used instead of kale and leeks may be substituted for the onions. Indeed, potatoes or sweet potatoes make an excellent pairing with many green vegetables (see also this recipe and this one).

Serves: 1

Ingredients

2 medium potatoes (I used Désirée potatoes, which have fluffy texture when cooked that is excellent for mashed potatoes)

a large handful of kale, roughly chopped (about 50 g/2 oz)

1/2 a medium onion, thinly sliced

2 teaspoons nut or seed butter (I used coconut-cashew nut butter)

6-8 tablespoons milk (I used almond milk)

Salt and pepper to taste

Method

Microwave the kale in a covered bowl with a few tablespoons of water for on high 5-7 minutes, until tender. If the kale becomes too dry, add some more water and cooked for 2 more minutes. Finely chop the cooked kale. Prick the potatoes well and microwave for 7-8 minutes until soft when pricked or squeeze. Mash the hot potatoes in a bowl with the skins on, adding the nut butter and incorporating it well. Add the milk 2-3 tablespoons at a time, mixing well, until your desired consistency is obtained. Mix in the chopped kale and season to taste with salt and freshly ground black pepper.