Bolivian Bean and Sweet Potato Bake

Ingredients

• 3 tablespoons olive oil
• 1 large onion, halved and chopped
• 2 red peppers, roughly chopped
• 1 stalk celery, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 2 garlic cloves, peeled and crushed
• 1 red chile, chopped (mild)
• ¾ ounce dark chocolate
• 2 tablespoons tomato purée
• 2¼ cups vegetable stock
• 1 (14 ounce) can kidney beans, drained
• 14 ounces sweet potatoes, peeled and chopped

Topping

• 1 (14 ounce) can sweetcorn (in water)
• 3 tablespoons cornmeal (instant polenta)
• 1 large egg, beaten
• ½ teaspoon paprika
• 1 tablespoon sugar
• 1 pinch salt

Directions

1. Heat the oil in a large saucepan and cook onion, peppers and celery for 8 minutes; stir in the next 9 ingredients (or in other words, everything except the topping ingredients) and simmer for 25 minutes; spoon the mixture into a large oven proof dish.
2. Preheat the oven to 375°F / 190°C /gas mark 5.
3. Drain off 4 tbsp water from the sweetcorn, then whiz the rest of the contents of the tin in a blender; place pureed sweetcorn in a saucepan, add polenta and stir and simmer to thicken.
4. Allow to sweetcorn mix to cool then beat in the egg; spread the mix over the filling and sprinkle over with paprika, sugar and salt.
5. Bake for 35 minutes.