Equipment
Ingredients
Vegetables and Beans
- 2 sweet potatoes, peeled and cut into uniform 2cm cubes
- 1 yellow onion, finely diced
- 3 garlic, minced
- 800 g cooked pinto beans, drained and rinsed well
- 30 ml olive oil
Sauce Base
- 30 g tomato paste
- 30 g chipotle peppers in adobo, finely chopped
- 60 ml maple syrup
- 30 ml molasses
- 30 ml apple cider vinegar
- 480 ml vegetable broth, low-sodium
- 5 g smoked paprika
- 6 g kosher salt
Nutrition (per serving)
Method
Preheat the oven to 190°C/375°F. Arrange a rack in the lower middle position.
Heat the olive oil in a large Dutch oven over medium heat. Add the finely diced yellow onion and saute until softened and translucent, about 5 minutes.
Add the minced garlic, cubed sweet potatoes, and smoked paprika. Stir frequently and cook for an additional 3 minutes until the garlic is highly fragrant.
Stir in the tomato paste and chopped chipotle peppers in adobo. Cook for 2 minutes, allowing the tomato paste to darken slightly and caramelize to deepen the overall flavor profile.
Pour in the vegetable broth, using a wooden spoon to deglaze the pot by scraping up any browned bits stuck to the bottom.
Mix in the cooked pinto beans, maple syrup, molasses, apple cider vinegar, and kosher salt. Stir until fully combined and bring the liquid to a gentle simmer.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Bake undisturbed for 45 minutes to allow the sweet potatoes to soften and the flavors to meld.
Carefully remove the lid. Continue to bake uncovered for another 30 minutes until the sweet potatoes are completely tender, the sauce has reduced to a thick, syrupy consistency, and the top is slightly caramelized.
Remove the pot from the oven and let the dish rest for 10 minutes before serving. Taste for seasoning, adding a pinch more salt if needed. The sauce will continue to thicken as it cools.
Chef's Notes
- For the absolute best texture, start with dried beans instead of canned. Soak them overnight, simmer until just barely tender, and proceed with the recipe. They hold up incredibly well to the long oven time.
- Adobo sauce varies greatly in heat from brand to brand. Always taste a tiny dab before adding the full measurement to the pot.
- The apple cider vinegar is the unsung hero of this dish. Its acidity cuts right through the dense sweetness of the maple syrup and molasses, providing necessary balance. Do not skip it.
- Do not peel the sweet potatoes if you prefer extra fiber; just ensure they are scrubbed thoroughly before dicing. The skins add great texture.
- This recipe is excellent for meal prep. The starch from the beans and sweet potatoes continues to absorb the liquid as it sits, meaning the leftovers are often significantly better on the second and third days.
Storage
Refrigerator: 5 days — Flavors deepen and improve overnight.
Freezer: 3 months — Freeze in an airtight, freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stove over medium-low heat, adding a splash of water or broth if the sauce has thickened too much.
