Herbed Bean and Sweet Potato Hash

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Herbed Bean and Sweet Potato Hash

 

1 tablespoon butter or margarine

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

15ounce can dark red kidney beans or 1 1/2 cups cooked dry-packaged dark red

kidney beans, rinsed and drained

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

 

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.

Mash beans coarsely; stir into vegetable mixture and cook until hot through, 3

to 4 minutes. Stir in salt and pepper.

Makes 6 servings.

Calories 250, Fat 3 g, Carbs 48 g, Sodium 711 mg, Fiber 13 g.

 

 

 

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