Date: Mon, 8 May 2000 03:22:00 -0700
From: Kathleen (schuller@ix.netcom.com)
Message-Id: (4.3.0.20000508051819.00a9b100@popd.ix.netcom.com)
* 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.
kwvegan vegan