Steaks with sweet potatoes, beans and SWIZZROCKER®

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Serves 4

  • For the beans:
  • 500 g black beans
  • 1 onion
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 200 ml vegetable broth
  • 1 tin peeled tomatoes (400 g)
  • Salt and pepper
  • 1 tsp cocoa powder
  • Chili powder to taste
  • For the sweet potatoes:
  • 400 g SWIZZROCKER®
  • 4–8 sweet potatoes
  • Salt and pepper
  • For the steaks:
  • 4 x 180 g beef steaks
  • Salt and pepper


  1. For the beans: Soak beans overnight in cold water. Drain the next day, rinse with cold water and cook in unsalted water for around 45 minutes until soft. Pour off cooking water and rinse beans once again in cold water.
  2. Preheat grill. Mince onions. Heat olive oil in a pot and fry onions. Add tomato paste and cumin and fry briefly. Pour in vegetable broth and peeled tomatoes. Add beans and cook for around 15 minutes. Season to taste with salt, pepper, cocoa powder and chili powder.
  3. For the sweet potatoes: In the meantime, wrap sweet potatoes in tin foil. Grill for 45-60 minutes on grill grate depending on size, turning occasionally. Cut SWIZZROCKER® into slices then into triangles. Cut sweet potatoes lengthwise and press apart. Season with salt and pepper. Fill sweet potatoes with SWIZZROCKER®.
  4. For the steaks: In the meantime, season steaks with salt and pepper, place on grill grate and grill for around 5-10 minutes, turning only once if possible. Serve steaks with sweet potatoes and beans.