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sweet-potato-black-bean-hash recipe

Date: Mon, 8 May 2000 03:22:00 -0700
From: Kathleen (schuller@ix.netcom.com)
Message-Id: (

                     *  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


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.

kwvegan vegan