Spicy black bean and corn stew

Ingredients (4 servings):

• 220g (1 cup) dried black beans, rinsed, drained
• 2 teaspoons extra virgin olive oil
• 1 large brown onion, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• ½ teaspoon dried chilli flakes
• 400g can crush tomatoes
• 1.25L (5 cups) water
• 300g sweet potato, peeled, chopped
• 1 cup corn kernels
• 2 tablespoons fresh coriander leaves, chopped
• Lime wedges, to serve

Method:

1. Place black beans in a large saucepan. Cover with enough cold water to come 5cm above beans. Bring to the boil over medium high heat. Cook for 10 minutes. Drain well.
2. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion and celery, stirring, for 5 minutes or until soft.
3. Add garlic, cumin, paprika and chilli. Cook, stirring, for 1 minute or until aromatic.
4. Place onion mixture, beans, tomato and water in a large (6L) slow cooker. Cover. Cook on low for 7 hours.
5. Add sweet potato and corn. Cover. Cook for a further 1 hour or until sweet potato is tender and stew is thick. Season.
6. Divide soup among bowls. Top with coriander.
7. Serve with lime.