Black Bean & Sweet Potato Hash
From Moosewood Restaurant New Classics
Serves 4 to 6
Preparation time: 20 minutes, Cooking time: 20 minutes
1-2 Tbs. olive oil
2 cups chopped onions
2 garlic cloves, minced or pressed
6 cups peeled diced sweet potatoes (1/2 inch pieces)
1 jalapeno, minced
1 Tbs. ground coriander
1 Tbs. ground cumin
1 tsp. salt
1 cup frozen corn kernels (or mixed corn and green peppers)
1 ½ cups black beans (15-ounce can, drained)
Splash of water or orange juice (optional)
Dash of salt
Cayenne or hot pepper sauce (optional)
Minced scallions or chopped fresh cilantro
Sour cream (optional)
Heat the oil in a large, deep, nonstick skillet. Add the onions, and sauté on medium heat, stirring occasionally, until they begin to soften. Stir in the garlic, cook for a few seconds, and then add the sweet potatoes. Cover the skillet and cook for 3 minutes. Add the corn and black beans, cover, and cook for 10 minutes, stirring occasionally.
If the potatoes are still too firm, add a little water or orange juice, cover and cook on low heat until the potatoes are tender. Add the salt and stir in the cayenne or hot pepper sauce to taste. Serve topped with minced scallions or chopped cilantro, and if you like, a dollop of sour cream.
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