This was dinner the other night. I like sweet potatoes, but DH
doesn't--he was polite about it but didn't suddenly decide that he likes
s.w. Red wine substituted well for the oil of the original recipe. I had
to cook it longer than suggested for the sweet potatoes to be softened.
The leftovers will be part of my lunches this week.
* Exported from MasterCook *
Sweet Potato And Black Bean Hash
Recipe By : Vegetarian Times Magazine, March 2000, altered
Serving Size : 4 Preparation Time :0:00
Categories : Beans And Legumes Main Dishes, Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons red wine
2 medium onions -- chopped.
1 medium sweet potato -- peeled
and cut Into 3/4 inch dice
2 large garlic clove -- minced
1 jalapeno pepper -- seeded and minced
4 teaspoons ground cumin
1/2 teaspoon salt
3/4 cup frozen corn
15 ounces canned black beans -- drained and rinsed
4 SERVINGS DAIRY-FREE
Canned black beans and frozen corn kernels are the shortcut ingredients in
this nicely spiced entree with a South American accent. Serve with chopped
fresh cilantro and lime wedges (to squeeze over the top) if desired.
In large heavy skillet, preferably cast-iron, heat red wine over
medium-high heat. Add onions and cook, stirring often, until softened,
about 5 minutes.
Add sweet potato and cook, stirring often, until beginning to brown in
spots, about 3 minutes. Stir in garlic, jalapeno, cumin and salt and cook,
stirring often, 30 seconds. Add 3/4 cup water and cook, stirring to scrape
any browned bits from bottom of pan, until potatoes are tender, about 5
minutes. Stir in corn and beans and cook, stirring occasionally, until
heated through. Season with freshly ground pepper to taste and serve hot.
Original recipe use oil rather than red wine.
PER SERVING: 207 CALORIES; 9G PROTEIN; 3G TOTAL FAT; (0G SAT. FAT) 38G
CARBOHYDRATE; 0MG CHOLESTEROL; 279MG SODIUM; 9G FIBER