Herbed Bean and Sweet Potato Hash |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | 250 | N/A | 3gm | 711mg | 48gm | 10gm | 5mg |
| INGREDIENTS: | ||
| 1 tablespoon butter or margaine | 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, or 1-1/2 cups cooked dry-packaged dark red kidney beans, rinsed and drained | 1 (15-ounce) can small red beans or 1-1/2 cups cooked dry-packaged small red beans, rinsed, drained |
| 1/2 teaspoon salt | 1/8 teaspoon pepper | |
| 1 | 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. |
| 2 | Mash beans coarsely; stir into vegetable mixture and cook until hot through, 3 to 4 minutes. Stir in salt and pepper. |