Bolivian Bean and Sweet Potato Bake

==Ingredients==
* 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)
* ¾ ounce dark chocolate
* 2 tablespoons tomato purée
* 2¼ 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
* ½ teaspoon paprika
* 1 tablespoon sugar
* 1 pinch salt
==Directions==
# 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.
# Preheat the oven to 375°F / 190°C /gas mark 5.
# Drain off 4 tbsp water from the sweetcorn, then whiz 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.
# 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.
# Bake for 35 minutes.
Category:Bolivian Vegetarian
Category:Cornmeal Recipes
Category:Dark chocolate Recipes
Category:Kidney bean Recipes
Category:Recipes that need photos
Category:Red bell pepper Recipes
Category:Sweet potato Recipes
Category:Sweetcorn Recipes
Category:Vegetable stock and broth Recipes