Potato and Bean Hash

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Potato and Bean Hash

About 4 servings

 

Ingredients:

 

2 large Spanish or 4 medium yellow onions

2 large potatoes, waxy variety (not baking)

1 medium red bell pepper

4 ounces fresh shiitake mushrooms

2 teaspoons extra-virgin olive oil

1 teaspoon ground thyme

1 teaspoon dried basil

1 cup canned crushed tomatoes

1 15-to-16 ounce can black beans

salt and black pepper to taste

2 Tablespoons chopped fresh chives (use dried if fresh is unavailable)

 

Directions:

 

*Chop the onions finely. Cut the potatoes (including the skin) into julienne

strips. Cut the pepper in half crosswise, remove core and seeds, then cut

each half into julienne strips.

 

*Trim the stems from the mushrooms and julienne the tops. In a large skillet

or Dutch oven, heat the olive oil and add the onions. Sauté over medium-high

heat until they begin to soften. Add the potatoes and sauté for two more

minutes.

 

*Add the bell pepper with the thyme and basil and continue to sauté for

another two minutes. Add the mushrooms and tomatoes, stir well, lower the

heat, and simmer, uncovered, for about five minutes. Rinse and drain the

beans thoroughly, then stir into the pot. Simmer until heated through, about

five more minutes. Adjust seasonings and serve, topped with chopped chives.

 

 

 

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