Sweet potato and black bean hash
Sweet, smoky and filling, with a squeeze of lime. Naturally gluten-free.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Sweet potatoes600 g
- Black beans (tin)1 tin
- Peppers1 pepper
- Brown onions100 g
- Limes1 lime
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin. Missing any? You can add them to your shop on the shopping list.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Peel the sweet potatoes and cut into 1 cm dice. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the sweet potato, cover with a lid and cook for 10 minutes, stirring now and then, until nearly soft.600 g sweet potatoes
- Chop the onion and pepper. Add them with a teaspoon of cumin and a teaspoon of paprika and cook, uncovered, for 5 minutes.1 pepper100 g brown onions
- Stir in the drained black beans until hot, about 2 minutes. Finish with the juice of the lime and a pinch of salt.1 tin black beans1 lime
Take the lid off for the last few minutes so the sweet potato edges catch and crisp.
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