Summary

Ingredients

• 400 g mushrooms
• 400 g beans, black, dried
• 1 liter salt water
• 500 ml water (bean boiling water)
• 4 tablespoon lime juice
• 1 tablespoon tomato paste
• 0.5 ½ bunch coriander greens
• 4 sweet potato (s)
• 4 clove (s) garlic
• 2 onions)
• 4 chilli pepper (s), pickled
• Paprika powder, noble sweet
• Cayenne pepper
• salt and pepper
• Vegetable oil
• possibly soy yoghurt (yoghurt alternative)

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Instructions

1. Soak the beans overnight, rinse the next day and simmer in 1 liter of salted water for 90 minutes. Catch the bean water when draining.
2. Dice the onions and garlic, halve the chilli peppers and cut into small strips. Halve or quarter the mushrooms. Peel the sweet potatoes and cut into 1 cm thick slices.
3. Heat vegetable oil in a larger saucepan and lightly sweat the onions, chilli and garlic in it. Add the tomato paste, stir in and roast. Add the mushrooms and coriander and sweat as well. Deglaze with 150 ml of bean water and let it boil down a little.
4. Then add the beans and the rest of the bean water. Simmer uncovered for 30 minutes until the bean water has almost completely boiled off. Stir regularly and, if necessary, add a little more water so that nothing burns. Then stir in 2 tablespoons of paprika powder, 1 teaspoon of cayenne pepper and 4 tablespoons of lime juice and season to taste with salt and pepper.
5. While the chilli is boiling down, preheat the oven to 180 ° C (top / bottom heat, convection: 160 ° C). In a bowl, mix some vegetable oil with 1 teaspoon sweet paprika powder, 1/2 teaspoon cayenne pepper, 1 teaspoon salt and a little pepper.
6. Add the sweet potato slices and mix well until all of the slices are covered in oil. Spread the slices on a baking sheet and bake for about 30 minutes until brown. Turn once in between.
7. Arrange the potato slices together with the chilli in a bowl. If you want, you can add a dollop of unsweetened soy yoghurt and garnish the bowl with coriander leaves.