|Preparation Time||10 Minutes|
|Cook Time||10-15 Minutes|
|Total Time||20-25 Minutes|
|Main Ingredient||Beans; Sweet Potato|
|Category||Beans & Legumes; Vegetables|
|Type||Main Dish; Side Dish|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Fiber; Gluten Free; Vegetarian|
1 tablespoon margarine
4 cups sweet potato, peeled and cubed (1/2 inch)
1 cup red bell pepper, chopped
1 cup onion, chopped
1 teaspoon garlic, minced
1 1/2 tablespoons fresh rosemary leaves, chopped
1 1/2 tablespoons fresh thyme leaves
1 can (15 ounces) dark red kidney beans
1 can (15 ounces) small red beans
1/2 teaspoon salt
1/8 teaspoon black pepper
Add the margarine to a large skillet, and heat over medium heat until the margarine melts. Add the sweet potatoes, bell pepper, onion, garlic, and herbs to the skillet, cover, and cook for 5-8 minutes or until vegetables become tender, stirring occasionally.
In a large bowl, mash the beans until they become a coarse consistency. Add the beans to the vegetable mixture, and continue cooking for 3-4 minutes or until the beans become hot.
Add salt and pepper to the mixture, and divide the hash into 6 equal portions. Serve immediately.
Calories: 250 cal
Total fat: 3g
Dietary fiber: 13g