BLACK BEAN AND SWEET POTATO HASH (MOOSEWOOD RESTAURANT NEW CLASSICS)

 

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Ingredients

  • 1-2T olive oil
  • 2c chopped onions
  • 2 garlic cloves, minced
  • 6c peeled diced sweet potatoes (1/2" pieces)
  • 1 jalapeno, minced
  • 1T coriander
  • 1T cumin
  • 1t salt
  • 1c frozen corn kernels
  • 1 1/2 c black beans (15 oz can, drained)
  • splash of water or OJ
  • dash of salt
  • cayenne or hot pepper sauce

Directions

  • Heat oil in large, deep, nonstick skillet. Add onions and saute on medium heat, stirring occasionally, until they begin to soften. Stir in garlic, cook for a few seconds, then add sweet potatoes. Cover the skillet and cook for 3 minutes. Add jalapeno, coriander, cumin, and salt; then use spatula to turn potatoes, cover, and cook for another 3 minutes. Add corn and black beans, cover, and cook for 10 minutes, stirring occasionally.
  • 2. If potatoes are still too firm, add a little water or OJ, cover, and cook on low heat until potatoes are tender. Add salt and stir in cayenne or hot pepper sauce to taste.
  • 3. Serve topped with minced scallions or chopped cilantro, or sour cream.

Notes

Categories: Main Dish 
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