Step 1

Heat the olive oil in a large, deep pan and fry the onion and carrot for 3-4 minutes until they soften a bit.

Step 2

Add the garlic and continue to cook for another minute until fragrant.

Step 3

Stir in the oregano, ground cumin and smoked paprika and cook for a further minute.

Step 4

Add the sweet potato, vegetable stock, red wine vinegar, bay leaf and black beans. Add the water (enough to cover the beans), stir to combine and bring to a boil.

Step 5

Lower the heat, cover the pan with a lid and simmer for 15-20 minutes.

Step 6

Season to taste and serve with white rice or your favourite bread.