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Sweet Potato And Black Bean Hash

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.

Kathleen

                    *  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
                Potatoes                         Vegetables
                30 Minutes

  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



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