South American Bean And Sweet Potato Bake - cooking recipe

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)
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

Preparation

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 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.
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.