black bean and sweet potato hash
Shabbes ladies
Yum! This dish is a Moosewood recipe. Enjoy! - S.A.
ingredients
- 1 to 2 tablespoons olive oil
- 2 cups chopped onions
- 2 garlic cloves, minced or pressed
- 6 cups peeled diced sweet potatoes (1/2-inch pieces)
- 1 jalapeño, minced
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 cup frozen corn kernels (or mixed corn and green peppers)
- 1 1/2 cups cooked 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)
directions
- 1
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, then add the sweet potatoes. Cover the skillet and cook for 3 minutes. Add the jalapeño, coriander, cumin, and salt; then use a spatula to turn the potatoes, cover, and cook for another 3 minutes. Add the corn and black beans, cover, and cook for 10 minutes, stirring occasionally.
- 2
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 cayenne or hot pepper sauce to taste.
- 3
Serve topped with minced scallions or chopped cilantro and, if you like, a dollop of sour cream.
Source: Claire's Wedding
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