Spicy Beans on Sweet Potato - Cowboy Food

When my children were considerably younger, I had a microwave recipe book (shock and horror...YES I did!) with a recipe for "Cowboy Chow" in. It was a concoction of beans and bacon and for a while it was quite popular as a quick lunch. Now whenever I see recipes containing beans, I automatically think - "Cowboy Chow".
I went scrounging recipes in desperation for something new as I have been recycling recipes because I have been too busy with other 'stuff'. Fortunately I have not been recycling food. Eew.
Though this sounds a bit radical, believe me it is very tasty, filling and super easy to make. Adjust quantities, I made enough for 2 with some leftovers. I also made do with what I had in the cupboard, so kidney beans became cannelini beans,

                                             Spicy beans On Baked Sweet Potato
Serves 2
1 large or 2 smaller sweet potatoes
1T olive oil
1 medium onion, chopped
1 clove garlic, chopped
3/4t ground cumin
1/2 t ground coriander
pinch chilli powder (more if you like it)
1/2 can chopped tomatoes
180ml vegetable stock
1 courgette, cubed
1/2 a sweet pepper, cubed
1 mealie, kernels sliced off (or 1/2 can kernels, drained)
1 can kidney beans, rinsed
1T fresh coriander, chopped -OPTIONAL
Sour cream and grated cheddar cheese to serve - OPTIONAL

Wash and pierce the sweet potato and bake for 1 hour till soft. I usually put it in a dish and it can ooze sweet syrup. Heat oil, fry onion for 5 minutes till soft and golden. Add garlic and spices, stir for 1 minute, add tomato and stock, then all the vegetables and beans. Simmer, covered, for 15 minutes, uncover, increase the heat slightly and cook to reduce and thicken the sauce. Stir in the coriander leaves if using, serve on the sweet potatoes, halved lengthwise. Add a dollop of sour cream and a sprinkle of cheese.
I can't say YUM at the end of every recipe, but I so badly want to. ......YUM!!!!