global (global87) wrote in vegancooking,
global
global87
vegancooking

black bean + sweet potato hash

I wanted to use up what I had in my refrigerator, which was mainly sweet potatoes and black beans. This recipe is from Moosewood Restaurant New Classics, which is a good cookbook (not all vegan, but most recipes are easily veganized). I found this recipe in the index under sweet potatoes and thought I'd take a shot at it, but I didn't expect much. Boy, was I wrong. This stuff is soooo good! It's definitely a keeper. I wish I had a digital camera, because the colors are really pretty, but I don't, so i guess you'll just have to trust me. My modifications to the recipe are in italics.


black bean + sweet potato hash
from Moosewood Restaurant New Classics
serves 4 to 6 (I made somewhere between a third and half of this recipe, and it made just under two decent-sized portions)


Ingredients

1 to 2 tablespoons olive oil
2 cups chopped onions I used 1 cup
2 garlic cloves, minced or pressed I used 1 clove
6 cups peeled diced sweet potatoes (1/2 inch pieces) I cut up one sweet potato, which made about 2 cups
1 jalapeno, minced I didn't have one, so I left it out
1 tablespoon ground coriander I used a heaping teaspoon
1 tablespoon ground cumin I used a heaping teaspoon
1 teaspoon salt I used half a teaspoon
1 cup frozen corn kernels (or mixed corn and green peppers) I didn't have any corn, so I used just under 1 cup of diced red peppers
1 1/2 cups cooked black beans (15-ounce can, drained) I used just over half a cup
splash of water or orange juice I used orange juice, which worked great
dash of salt
cayenne or hot pepper sauce (optional) I left this out because I'm a wimp

minced scallions or chopped fresh cilantro left this out
sour cream (optional) left this out

Heat the oil in a large, deep, nonstick skillet. Add the onions and saute 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 three minutes. Add the jalapeno, coriander, cumin, and salt; then use a spatula to turn the potatoes, cover, and cook for another 3 minutes. Add the corn (in my case, red peppers) and black beans, cover, and cook for 10 minutes, stirring occasionally.

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 (mine were too firm, so I added a splash of orange juice and cooked them for another 5-6 minutes and they were perfect). Add the salt and stir in cayenne or hot pepper sauce to taste (I didn't add any hot sauce).

Serve topped with minced scallions or chopped cilantro and, if you like, a dollop of sour cream. I think this would have been really good with chopped cilantro but I had none so I just skipped this.

I served this on corn tortillas that I had lying around and it came out great. The spices definitely give it a ton of flavor. I really recommend this recipe!
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