Sweet Potato & Black Bean Hash

There are a few basic, from-scratch vegan recipes that I’ve been making over and over for years, to the point where I’m not even sure where the recipes came from, and I’m pretty sure my versions barely resemble their early ancestors of many years ago.  Sweet potato & black bean hash is one of those recipes.  I’m pretty sure the original had corn in it, maybe even red pepper, and I rarely measure my spices these days.

The great thing about this meal is that it’s a meal, in one pan, and it can include as many or as few ingredients or spices as you’re feelin’.  By all means, add corn & diced red pepper.  Or squash, carrot, tomato – whatever!  My favourite recipes are really the “template” type recipes that can be modified to suit my mood or the contents of my fridge on any given day.

Serving options for this dish are about as varied at it’s potential contents.  I opted for rolling and scooping it up with some raw collard leaves, topped with fresh guac, for a raw twist.  If could easily be eaten alone, on a bed of greens, with fresh salsa, with some quinoa, with some toast, scrambled tofu or tempeh bacon for a brunch fest – or whatever else strikes your fancy!

Sweet Potato & Black Bean Hash

1 tbsp coconut oil
1/2 yellow onion
2 garlic cloves
1 jalapeno, seeded & diced
1 medium sweet potato, diced
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp dried oregano
1 can Eden Organics black beans, or 2 cups cooked beans
1 tbsp tomato paste (optional)
1/4 tsp salt or to taste
1/2-1 cup water

Heat oil in pan (cast iron would be awesome here) over medium-high heat.  Add onion and sautee until transparent.  Add garlic, jalapeno and spices and sautee another 2 minutes.  Add cubed sweet potato, tomato paste and about 1/2 cup water.  Cover partially and allow to simmer until sweet potato becomes soft.  Stir occasionally, and add splashes of water if mixture begins to stick.  Add black beans and salt, stir.  Allow to cook another 5-10 minutes, letting mixture thicken and sweet potato and beans fall begin to fall apart slightly.  If you have a cast iron pan or are adventurous, you can allow some bits to get a little crispy or sticky on the bottom of the pan, making sure to scrape them off and flip before anything burns.  Delicious.  Serve with collards or toast for scooping up, or with other brunch feast offerings!

Some of my facebook friends will be aware of this, but I’m getting off on being withholding one of the most exciting recipes I’ve created in a while – Peanut Butter Swirl Brownies!  Almost raw, gluten free, sugar free and amaaaaaaazing, these puppies are comin’ later in the week, along with a lil’ Pancake Day celebration tomorrow!

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