Herbed bean and sweet potato hash

Recipe Information

Ingredients

• 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 

Directions

• 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.

Nutrition (per serving)

• Calories: 250 cal

• Total fat: 3g

• Cholesterol: 5mg

• Sodium: 711mg

• Carbohydrate: 48g

• Dietary fiber: 13g

• Protein: 7g