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Smokey Pinto Beans with Baked Sweet Potato
Ingredients:
1 cup dried pinto beans, soaked overnight in cold water & drained
10 rashers smoked streaky bacon
2 red onions, quartered
2 sprigs fresh oregano
4 cups water
2 cups pasta
1 cup light brown sugar
2tbsp American mustard
2tbsp molasses
1 bay leaf
2 tsp. ground cumin
2 tsp. smoked paprika
Salt & black pepper
4 baked sweet potatoes
• Place your beans into a large sauce pan and add the bacon, onions, oregano, water, pasta, sugar, mustard, molasses, bay leaf and spices. Bring the beans up to a rolling boil, and let boil on high for 10 minutes before reducing to a simmer. Cook, stirring occasionally, until beans are tender, 1 to 2 hours, depending on how long the beans were soaked.
• When beans are tender season with salt and black pepper to taste and serve over baked sweet potatoes.
1 bunch spring onions, plus more thinly sliced for garnish
2 cloves garlic
1 jalapeño, roughly chopped
Juice of 1 lime
2 tbsp. extra-virgin olive oil
3 tbsp. Jamaican Jerk Seasoning Blend
4 bone-in chicken legs
Vegetable oil
