Hearty Sweet Potato & Black Bean Hash

I saw someone reference a sweet potato hash somewhere a few months ago, and I thought that sounded really good, so I came up with a recipe. This was so good – it was hearty enough to be the main dish of a meal.

1 cup diced sweet potato
1 can (approx. 14 oz) black beans, drained
1 can (approx. 14 oz) corn, drained
1 TBS extra virgin olive oil
½ cup onion, diced
1 clove garlic, minced
1 tsp Kosher or sea salt
½ tsp fresh ground black pepper
½ tsp dried basil

sharp knife/cutting board
measuring cups/spoons
skilet

Dice sweet potatoes.

Mince onion.

Drain and rinse canned beans.

Drain and rinse canned corn.

Heat your skillet to medium-high heat. Add the olive oil.

Add the potatoes.

Add the onion.

Add the salt, pepper, garlic, and basil.

Cover and cook, stirring regularly, until the potatoes are soft – about 6-8 minutes.

Add corn.

Add the beans.

Stir. Reduce heat to medium and cook until the beans and corn are heated.

About 6 servings.

	~*~
Low in saturated fat No cholesterol High in dietary fiber High in magnesium High in potassium High in thiamin Very high in vitamin A
	~*~

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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