Boston Beans w Roasted Sweet Potato

This is my absolute favourite meal to cook and eat on a cold and rainy day. You could make the boston beans by themselves and serve simply on toast but I love them with the sticky sweetness of a roasted sweet potato.

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For the Boston beans:

1 x tin cannellini beans, drained 

500g tomato passata

1/2 red onion, finely chopped

2 garlic cloves

2 tsp maple syrup

2 tsp Worcester sauce 

1/2 tsp salt

250ml vegetable stock 

For the sweet potato:

1-2 sweet potatoes, cut in half

1 tbsp olive oil

1 tsp smoked paprika

1/2 tsp sea salt

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Preheat the oven to 180°C and rub the sweet potato halves with olive oil, salt and paprika. Place on a baking tray and place in the oven for 45-50minutes or until soft, squishy and caramelised around the edges.

Once the potatoes are in the oven add all the Boston bean ingredients (excluding the beans!) into an oven proof dish. Place over a medium heat and bring to the boil before transferring to the oven for 20 minutes. After 20 minutes remove and add the beans. Return the dish to the oven for 15minutes by which time the sweet potato should be ready. Remove and serve immediately topped with sour cream, grated cheese, or , for a purely plant-based meal I finish with basil oil (blitzed fresh basil, olive oil, lemon juice and sea salt).