Because I have been on a black bean kick lately this sounded amazing to me when I spotted it in Cooking Light, I knew I had to try it. I love how hearty it is without meat. I tweaked the original slightly just portion wise to round it out. The queso fresco on top adds a nice brightness to it. It's a must try.
Spicy, Smokey Sweet Potato Hash.
- 1 tablespoon olive oil
- 3 cups diced peeled sweet potato (this is usually about one big one)
- 2 tablespoons chopped fresh oregano (fresh is important here)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne red pepper
- 5 garlic cloves, minced
- 1 1/4 cups water
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 1 tablespoon adobo sauce (from chipotle peppers in adobo sauce can)
- 1 (15.5-ounce) can unsalted black beans, rinsed and drained
- 2 ounces queso fresco, crumbled (about 1/2 cup)
- 1/4 cup unsalted pepitas (pumpkin seeds)
- 1 large tomato diced (or two smaller ones)
- Heat oil in a skillet (that has a lid). Add potato, oregano, and 1/2 teaspoon salt; cook 3 minutes, stirring occasionally.
- Add cumin, cinnamon, red pepper, and garlic; cook a couple of minutes until garlic starts to soften. Add 1/2 cup water; cover, reduce heat, and cook 5 minutes.
- Uncover; cook 2 minutes.
- While the sweet potatoes cook, in another pan, bring 3/4 cup water to a boil . Add remaining 1/4 teaspoon salt and green beans; cook 4 minutes until they cook a little but are still crisp. Stir in adobo sauce, garlic salt, and black beans, remove from heat.
- Also during this time, toast the pepitas. I throw them on a baking sheet in my toaster oven for about 5 minutes on 350 until you hear them start to pop. Keep an eye on them so they don't burn.
- Place 1/2 cup potato mixture in each of 4 shallow bowls; top each with 1/2 cup bean mixture, 2 tablespoons cheese, 1 tablespoon pumpkinseeds, and 1 tablespoon tomato.
**2 on Bryce's dish scale. pot, skillet, cutting board.
