Sweet Potato Puree with Sautéed Beans in Beer

Ingredients

Serves: 4 people

For the puree

• 100 g of white potatoes
• 300 g sweet potatoes
• 75 g of red onion
• 50 g of celery
• 75 g of extra virgin olive oil
• Salt to taste
• Garlic powder to taste
• 150 g of vegetable drink (I used soy)
• 50 g vegetable margarine
• Nutmeg to taste

For the bean saute:

• 350 g of fresh of pinto beans (or other available)
• 200 g of red onion
• 100 g of leek
• 300 g of spinach
• 150 g of green pepper
• 100 g of beer
• Sweet pepper to taste
• Garlic powder to taste
• Salt to taste
• 100 g of extra virgin olive oil
• Radish sprouts (optional)

Instructions

Make the puree:

1. Preheat the oven to 190º C.
2. Peel the potatoes and cut them into slices, about a finger thick, and place them on a tray with chopped celery, sliced ​​onion, olive oil, salt and garlic powder to taste.
3. Mix everything and put it in the oven until the potatoes have a golden color.
4. When they are ready, they are removed and reserved.
5. In a pan, add the milk and margarine and let it warm slightly, then add the oven mixture, wrap and puree.
6. Add the grated or powdered nutmeg, season the spices and reserve.

Sauté the beans :

1. Place the dried beans in a bowl with water for a couple hours.
2. Cook the beans in until soft, ideally using a pressure cooker:
3. Once cooked, remove, drain and reserve.
4. Water the bottom of a frying pan with olive oil and then add the sliced ​​onion, leek sliced ​​thinly and the pepper cut into thin strips.
5. When the onion is golden, add the sweet pepper, salt and garlic powder, wrap and add the beans.
6. Let everything cook for about 10 minutes over low heat, and stir occasionally from time to time.
7. After 10 minutes, pour the beer and cook until the alcohol evaporates and the liquid reduces.
8. Serve everything with radish sprouts (optional)