Batatas guisadas con frijoles y albóndigas de queso cheddar
Una mezcla de batatas, frijoles negros y tomates es nutritiva y deliciosa por sí sola, pero cuando la escondes bajo albóndigas de queso cheddar, que son suaves por dentro y doradas por fuera, crea una comida realmente divertida que a toda la familia le encantará.
Ingredientes · Raciones For 4 people
- 1 red onion
- 250 g sweet potatoes
- 400 g canned tomatoes, chopped
- 800 g red beans
- 250ml water
- 3 PL chilli pasta
- 125 g plain wheat flour
- 2 g baking powder
- 2 g baking soda
- 60g butter
- 70 g cheddar
- 1 kg jalapeño
Método · 1 h 15 min
- In a large ovenproof saucepan, heat a little vegetable oil over a medium heat. Add the onion and a pinch of salt and sauté for 7 minutes until softened. Add the sweet potatoes (or a mixture of pumpkin and sweet potatoes) and sauté for a few minutes before adding the tomatoes, beans and 250ml water. Stir in the chipotle paste and season with salt and pepper to taste (or season with salt if necessary). Cover and simmer over a low to medium heat for 25 minutes or until the liquid has reduced and the sweet potatoes are tender.
- Preheat the oven to 200°C. Mix the flour with the baking powder, baking soda and ½ teaspoon salt. Add the butter and rub in with your fingers until it resembles fine breadcrumbs. Stir in the grated cheddar cheese, then quickly whisk in 4 tablespoons of cold water. Divide the dough into 8 pieces and shape each into a ball. Place the balls on the mixture in the pan, place in the oven and bake, uncovered, for 15–20 minutes or until the dumplings are puffed up and golden brown. Serve with jalapeño peppers, if desired. Photo and recipe taken from BBC Good Food.
A mix of sweet potatoes, black beans, and tomatoes is nutritious and delicious on its own, but when you hide it under cheddar dumplings, which are soft on the inside and beautifully browned on the outside, it creates a truly fun meal that the whole family won't be able to get enough of.