Makes 5 servings
A sweet potato hash that makes for a hearty breakfast/brunch dish. The sweet potatoes give it a nice color. Black beans, cumin, jalapeno, and cilantro give it a Southwestern flavor.
- 2 onions, chopped
- 2 teaspoons red wine
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1 sweet potato, peeled and diced
- 4 teaspoons cumin
- 1/2 teaspoon salt
- 3/4 cup frozen corn
- 15 ounces black beans, drained and rinsed
- fresh-ground black pepper
- fresh cilantro for garnish
Saute the onions in the red wine over medium heat, using a large heavy skillet (a well-seasoned cast-iron skillet is ideal; if you don’t have one, you may want to prepare your skillet with a light spritz of cooking spray). Stir often, cooking for about 5 minutes or until onions are softened. Next add the sweet potato. Stir often, cooking for 3-4 minutes or until the potatoes begin to brown. Add the garlic, jalapeno, cumin, and salt. Stir well and cook for about 30 seconds. Add 3/4 cup water and stir well to scrape any browned bits from bottom of pan. Continue cooking until potatoes are completely tender, about 5 minutes. Add the corn and beans last, and cook until heated through, stirring occasionally. Serve hot, with a garnish of minced cilantro and a bit of freshly-ground pepper.