When I took the package of brown beans (dried) from the shelf in the store, my husband somewhat skeptically looked at me and said “I do not like brown beans.” And I can completely understand him. Most think of any gooey mess that put on the table for Christmas dinner when they hear the word brown beans.
This only made me more inspired to show that brown beans are actually a bean like any other, which can be cooked in a hundred different ways and can taste fresh and delicious.
Perhaps you have heard of baked beans, so I thought why not try the brown instead of the white once? My first composition was a creamy and delicious South American inspired dish. The sweetness from the sweet potato mixed with the tomato and the brown beans make it a complete delicious dish.
Brown beans and sweet potatoes in tomato sauce
1 sweet potato
1 yellow onion
1 tsp oil
1 1/2 cups cooked brown beans
1/2 cup tomato passata
1/4 cup plant based cream
1 teaspoon bouillon powder
1/4 teaspoon paprika powder
1/4 teaspoon cumin
1 teaspoon honey
Peel and dice the sweet potato, boil in plenty of water until soft. This takes about 10 minutes depending on how big you cut the pieces.
Chop the onion and fry in oil until translucent. Pour over the tomatoes and passed oat cream. Add bouillon and let it simmer together. Remove from the heat and mix it with a hand blender.
Put the sweet potato and baked beans in a large bowl. Sprinkle the spices over and drizzle with some honey. Turn around gently. Then pour over the tomato sauce and turn around.
Serve with a delicious summer salad.