Sweet Potatoes with Black Beans -- One of My Favorites

OK, I am on a sweet potato kick. It's because there is a sweet potato recipe contest (sponsored by North Carolina sweet potatoes) and I am a big sweet potato fan. What's not to like? (I only enter recipe contests where I truly like the ingredients.)

One of my favorite combinations is sweet potatoes with beans. Had my computer not been wiped out last year, I would likely post my curried sweet potatoes with garbanzo beans but instead, I went with my other favorite sweet potato combo -- with black beans. I happened to have cooked some black beans in my pressure cooker the other night so this dish came together easily. You can used canned beans (or run out and buy a pressure cooker and give up those cans) if you must.

Spicy Sweet Potato and Black Bean Hash
Serves 4
This is an ideal breakfast food for me but others will probably like it for lunch or a light dinner. It can be served over brown rice or quinoa, wrapped in a whole wheat tortilla or made into a soft taco, featured in the photo, or as a side dish.

1 tablespoon oil
1 cup chopped onion
1-2 cloves garlic, minced
2 cups chopped sweet potatoes, about 2 small to medium, peeled
2 teaspoons chili powder (not spice)
½ cup vegetable broth
¼ teaspoon salt
1 cup cooked black beans
¼ cup green onion, chopped
Splash of hot sauce, to taste
Salt to taste
Cilantro, chopped for garnish

Heat the oil in a sauté pan over medium high heat. Add the onion and sauté for 2-3 minutes. Add the garlic for another minute. Then add the sweet potatoes and chili powder. Stir to coat the sweet potatoes with chili. Add the vegetable broth and stir. Cover the pan, lower the heat to medium and cook for 8 minutes, stirring occasionally. Remove the lid and add the salt, black beans and green onion. Cook another minute or two, until the beans are heated through. Add hot sauce, if desired. Taste and add more salt, if you like. Top with chopped cilantro.