Cumin, cinnamon, and red pepper add warmth to this Peruvian-inspired sweet potato hash.
2 tablespoons olive oil
3 cups diced peeled sweet potato
2 tablespoons chopped fresh oregano
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
5 garlic cloves, minced
1 1/4 cups water, divided
1 cup green beans, trimmed and cut into 1-inch pieces
1 tablespoon adobo sauce
1 (15.5-ounce) can unsalted black beans, rinsed and drained
2 ounces queso fresco, crumbled (about 1/2 cup)
1/4 cup unsalted pumpkinseed kernels
1 plum tomato, seeded and diced
How to Make It
Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add potato, oregano, and 1/2 teaspoon salt; cook 3 minutes, stirring occasionally. Add cumin, cinnamon, red pepper, and garlic; cook 1 minute. Add 1/2 cup water; cover, reduce heat, and cook 5 minutes. Uncover; cook 2 minutes. Remove pan from heat.
Bring remaining 3/4 cup water to a boil in a saucepan. Add remaining 1/4 teaspoon salt and green beans; cook 4 minutes. Stir in adobo sauce and black beans. Place 1/2 cup potato mixture in each of 4 shallow bowls; top each with 1/2 cup bean mixture, 2 tablespoons cheese, 1 tablespoon pumpkinseeds, and 1 tablespoon tomato.
This dish sounded so delicious, but it took so much work that I was disappointed when it didn't yield fantastic results. Hash should be simple, and this hash is fussy. I used dried oregano and left out the pumpkin seeds - maybe that would've improved the dish. But, the leftovers tasted good the next day after the flavors had time to meld.
Wow! You know, I wasn't hopeful about this one. I was feeling kinda down about dinner thinking I wanted something more substantial, but this was awesome! I loved the spicy beans and the well-seasoned potatoes. Great work, Cooking Light and Sunday Strategist!
I am cooking this recipe right now and cannot figure out how the sweet potato is supposed to cook in less than 10 minutes as the recipe calls for. I chopped it to a reasonable (or so I thought) medium sized dice based on the picture in the magazine but have cooked the potato with the spices for more than the recipe calls for and it is still not done.
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