Instructions: Rinse and drain the black beans and put in a large pan with the garlic and red chile peppers. Cover with cold water. Bring to the boil and boil rapidly for 10 minutes. Cover and simmer for 30 minutes.

Meanwhile, heat the oil in a large, shallow frying pan. Add the sweet potatoes and onion, coat in the oil, then cover and cook over a low heat for 15 minutes, stirring occasionally. Increase the heat, add the peppers and fry for a further 4-5 minutes.

Drain the black beans, remove the garlic and chile peppers and mash roughly with a fork. Add the garlic, chile, black beans, tomatoes and spring onions to the pan and fry for 3-4 minutes. Season to taste. Serve immediately with warm crusty bread to mop up the juices and flavored yogurt (see recipe), if liked.

To freeze: prepare as above and allow to cool completely. Spoon into a freezer-proof container and freeze for up to 1 month. Defrost overnight in the fridge. To serve, heat 2 tablespoons of oil in a large, shallow frying pan or wok and stir-fry the mixture for 7-8 minutes until piping hot.

Start to Finish Time:
"1:05"

NOTES : Choose brown-skinned sweet potatoes for their lovely orange-colored flesh. This hash is especially good when served with a spoonful of yogurt that has been flavored with coriander

REVIEW: Made beans (from scratch, as suggested); used 15-oz ready-cut tomatoes plus 1 fresh tomato; red jalapenos. The ingredients gave this vegetarian stew Caribbean flair - color and flavor. If you want the heat of the islands, triple the chile peppers.The sauce works magic.

I made some changes to the original recipe: fewer chiles, yogurt instead of creme fraiche. We cut everything more bite-sized than chunky. Wonderful flavors. The sauce is a must!

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