GH: South-of-the-Border Vegetable Hash

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* Exported from MasterCook *

 

South-of-the-Border Vegetable Hash

 

Recipe By :Fall's Bounty

Serving Size : 4 Preparation Time :0:00

Categories : !Good Housekeeping

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 lg yukon gold potatoes -- cut into 3/4 " chunks (about 1

1/2 lbs)

2 tbsps olive oil

1 lg onion -- cut into 1/4 " dice

1 med red pepper -- cut into 1/4 " wide strips

3 garlic cloves -- crushed with garlic press

2 tsps ground cumin

3/4 tsp salt

19 ozs red kidney beans -- rinsed and drained (or black

beans)

2 tbsps chopped fresh cilantro leaves

plain yogurt

lime wedges

salsa

toasted corn tortillas

 

In 3 quart saucepan, place potato chunks and enoughw ater to cover; heat to

boiling over high heat. Reduce heat to low; cover and simmer about 5

minutes or until potatoes are almost tender; drain well.

 

Meanwhile in nonstick 12-inch skillet, heat oil over medium-high heat until

hot. Add onion, pepper, garlic, cumin and salt, and cook 10 minutes. Add

drained potatoes, and cook 5 minutes longer or until vegetables are lightly

browned. Stir in beans, and cook 2 minutes longer or until heated through.

Sprinkle with chopped cilantro.

 

Serve vegetable hash with yogurt, lime wedges, salsa and corn tortillas if

you like.

 

Source:

" Good Housekeeping Oct 2000 "

Yield:

" 8 c "

 

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Per Serving (excluding unknown items): 539 Calories; 9g Fat (13.8% calories

from fat); 31g Protein; 88g Carbohydrate; 22g Dietary Fiber; 0mg

Cholesterol; 419mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1

Vegetable; 1 1/2 Fat.

 

NOTES : A savory combination of classic hash ingredients (without the meat)

gets a new flavor twist from kidney beans, cilantro, and fresh lime.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0