Black Bean and Sweet Potato Hash

I made this recipe from a book called “The Big Book of Vegeterian” because I had bought a lot of sweet potatoes that were on sale from the market. When I was diagnosed with Type II Diabetes, sweet potatoes is one of the vegetables that is low on the Glycemic Index that does not make the glucose (sugar) levels spike. This recipe turned out to be one of my favorite things to make all the time. I demonstrated this in 3 of my diabetes workshops and the feedback from the people were all positive. When I have leftovers, I make breakfast wraps with multi-grain wraps, scrambled egg substitute and 1 oz of cheese. Wonderful alternative for breakfast. Enjoy!

Black Bean and Sweet Potato Hash
 

Recipe created September 25, 2007

Black Bean and Sweet Potato Hash
1 – 3 tablespoons of olive oil
2 medium onions, chopped (it seems like a lot but the onions reduce after they have been cooked)
1 small green pepper, chopped (I omitted the green pepper)
1 medium sweet potato, peeled and diced (1″ cubes)
2 cloves garlic, minced
1-1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
3/4 cup Rich Vegetable Broth, canned broth or water (I used Better than Boullion – it’s condensed just add to water – the broth is very rich)
3/4 cup frozen corn kernels (do not need to defrost)
One 15 oz can black beans rinsed and drained
2 tablespoons chopped fresh cilantro or 2 teaspoons dried
Fresh ground black pepper

In a large cast-iron skillet over medium-high heat, warm the oil. Add the onions and bell pepper and cook, stirring often, until beginning to brown, about 4 minutes. Add the sweet potato and cook, stirring often, until beginning to brown, takes about 5 minutes. Add the garlic, cumin, chili powder and salt and cook stirring for 30 seconds. Add broth and cook until almost all absorbed about 5 minutes. Stir in the corn and black beans and cook, stirring until fully heated through. Stir in the cilantro and season to taste with pepper.

Taken from “The Big Book of Vegetarian”

CLICK HERE TO PRINT THE RECIPE

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One Response

  1. […] I love. I like it with my vegetarian chili, sweet potato black bean hash, and in my cornbread sausage stuffing. Sometimes, I like a different flavor to the carb-loaded […]

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