South American Bean And Sweet Potato Bake

• 3 tablespoons olive oil
• 1 large onion, halved and chopped
• 2 red peppers, roughly chopped
• 1 stalk celery, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 2 garlic cloves, peeled and crushed
• 1 red chile, chopped (mild)
• 3/4 ounce dark chocolate
• 2 tablespoons tomato puree
• 2 1/4 cups vegetable stock
• 1 (14 ounce) can kidney beans, drained
• 14 ounces sweet potatoes, peeled and chopped
• TOPPING
• 1 (14 ounce) can sweetcorn (in water)
• 3 tablespoons cornmeal (instant polenta)
• 1 large egg, beaten
• 1/2 teaspoon paprika
• 1 tablespoon sugar
• 1 pinch salt

1. Heat the oil in a large saucepan and cook onion, peppers and celery for 8 minutes; stir in the next 9 ingredients (or in other words, everything except the topping ingredients) and simmer for 25 minutes; spoon the mixture into a large oven proof dish.
2. Preheat the oven to 375 F / 190 C /gas mark 5.
3. Drain off 4 tbsps water from the sweetcorn, then whizz the rest of the contents of the tin in a blender; place pureed sweetcorn in a saucepan, add polenta and stir and simmer to thicken.
4. Allow to sweetcorn mix to cool then beat in the egg; spread the mix over the filling and sprinkle over with paprika, sugar and salt.
5. Bake for 35 minutes.

olive oil, onion, red peppers, celery, ground cumin, ground cinnamon, garlic, red chile, chocolate, tomato puree, vegetable stock, kidney beans, sweet potatoes, topping, sweetcorn, cornmeal, egg, paprika, sugar, salt

Taken from www.food.com/recipe/south-american-bean-and-sweet-potato-bake-135080 (may not work)