Sweet potato is easy because it is forgiving, filling, sweet, and everybody can grow some version of it. Madagascar bean is trickier, but still useful — especially young pods and immature beans. If it is the big jack-and-the-beanstalk type you mean, treat it like lablab / hyacinth-style use unless you are absolutely sure of the variety. Some mature beans need proper boiling, and some decorative beans are not for casual eating raw. So the safest, best-tasting route is usually young pods, very young beans, or thoroughly cooked mature beans.
Absolute winner with sweet potato
Roasted Sweet Potato, Garlic, Feta and Crispy Herb Tray
This is simple and tastes far more expensive than it is.
What you need
2 large sweet potatoes
1 red onion
4 cloves garlic
olive oil
salt
pepper
a little smoked paprika if you have it
feta
fresh parsley or coriander
pumpkin seeds or sunflower seeds
optional: a dollop of yoghurt or sour cream
optional: squeeze of lemon
What to do
Cut the sweet potato into wedges or thick chunks. Slice the onion. Toss both with olive oil, salt, pepper and a little smoked paprika. Roast until caramelised and soft with crisp edges.
In the last few minutes, add the garlic so it softens without burning.
Pile it all onto a platter. Crumble feta over the top, scatter herbs and seeds, and finish with yoghurt and a squeeze of lemon if you like.
Why it works
Sweet, salty, creamy, crispy, herby. Proper comfort food. Easy enough for weeknight dinner, good enough to put in front of guests.
If you want it heartier, add chickpeas before roasting.
Madagascar bean recipe
Madagascar Bean Coconut Curry
This is the safest and nicest direction because the long cooking suits beans and the coconut softens any tougher earthy edge.
What you need
young Madagascar bean pods sliced, or shelled beans that have been pre-boiled well
1 onion, 2 cloves garlic, small knob ginger
1 tomato or a spoon of tomato paste, 1 can coconut milk
1 teaspoon turmeric, 1 teaspoon cumin, a little coriander powder if you like
salt, oil, greens or spinach optional and rice to serve.
What to do.
If using mature beans, boil them properly first and discard the water. Do not shortcut that.
Fry onion, garlic and ginger in a little oil. Add turmeric, cumin and coriander powder. Add tomato and cook it down a bit. Add coconut milk and simmer.
Add sliced young pods or your pre-cooked beans and cook until tender and fully soft. Finish with salt and a handful of greens if you want.
Serve with rice.
Why it works
It turns a slightly unusual backyard bean into something warm, rich and useful. Good for people who grow odd productive climbers and then wonder what on earth to do with them.
If you want another Madagascar bean option, do this:
Quick second idea
Slice the young pods finely and stir-fry with garlic, sesame oil, soy sauce, chilli and a little honey. Serve over rice or noodles.
Madagascar bean fritters
Mash the cooked beans and mix with:
finely chopped spring onion
parsley
garlic
a little grated sweet potato or zucchini
one egg
a spoon of flour or chickpea flour
salt
pepper
cumin or coriander powder
Pan-fry into little golden patties.
Serve with:
garlic yoghurt
sweet chilli
avocado
or a tomato relish
Madagascar bean dip
If you want unique but easy, do this.
Blend the cooked beans with:
tahini
garlic
lemon juice
olive oil
salt
roasted cumin
a little chilli
So it becomes a pale earthy dip. Then top with warm butter or olive oil, paprika and herbs. Serve with flatbread or crackers.
That is a very smart way to use a big crop.
Madagascar bean and sweet potato bake
Layer:
mashed sweet potato
mashed Madagascar bean with garlic and herbs
caramelised onion
spinach or silverbeet
a little cheese on top
Bake it like a rough country pie. Very filling, very productive-garden food.
Madagascar bean falafel-style balls
Mash the cooked beans with garlic, parsley, cumin, coriander powder, onion and a little flour. Shape into balls or patties and bake or fry.
Serve in wraps with lettuce, tomato, yoghurt and pickles.
Madagascar Bean, Lemon and Herb Croquettes
Boil and mash the beans.
Add lemon zest, chopped parsley, garlic, black pepper, salt, a little parmesan or feta, and enough crumbs or flour to bind.
Shape into logs or patties.
Crumb lightly and shallow fry.
Serve with:
aioli
spicy tomato chutney
or yoghurt and mint
And because you liked the sweet potato tray, here’s one more with sweet potato that is different:
Sweet Potato, Hot Honey and Whipped Feta Plate
Roast thick rounds of sweet potato until caramelised.
Whip feta with a little yoghurt and olive oil.
Spread the whipped feta on a plate.
Pile the sweet potato on top.
Drizzle with hot honey or honey with chilli flakes.
Scatter toasted seeds and mint.