This colorful vegetarian
hash, bursting with loads of flavor, can be served anytime of
the day, with or without the egg topper!
Herbed
Bean and Sweet Potato Hash
- 1 tablespoon butter or
margarine
4 cups peeled cubed sweet potato (1/2-inch cubes)
1 cup chopped red bell pepper
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 tablespoons chopped fresh or 1 teaspoon dried rosemary
leaves
1 to 1 1/2 tablespoons fresh or 1 teaspoon dried thyme leaves
1 (15-ounce) can dark red kidney beans, rinsed, drained (1 1/2
cups cooked)
1 (15-ounce) can small red beans, rinsed, drained (1 1/2 cups
cooked)
1/2 teaspoon salt
1/8 teaspoon pepper
- Melt butter in a large
skillet; add sweet potatoes, bell pepper, onion, garlic, and
herbs. Cook, covered, over medium heat until vegetables are tender,
5 to 8 minutes, stirring occasionally.
- Mash beans coarsely; stir
into vegetable mixture and cook until hot through, 3 to 4 minutes.
Stir in salt and pepper.
Makes 6 servings (about
1 cup each).
Tip: Top with one poached
or sunny-side-up egg.
Nutrient Information Per serving: Calories
250; Fat 3g; % Calories from Fat 10; Potassium; 641mg; Calcium
67mg; Carbohydrate 48g; Folate 96mcg; Sodium 711mg; Protein 10g;
Dietary Fiber 13g; Cholesterol 5mg
Recipe provided courtesy of The Bean Education
& Awareness Network.
