A long, long time ago (The song “American Pie” comes to mind), I made Black Bean and Soyrizo hash and heard of other people using different things like kale and sweet potatoes so I was on a mission to make another – just as easy – version. Things didn’t work out, exactly as planned. I spent a week looking for Kale at my local supermarkets and produce stand, and I have yet to find any. My husband didn’t care for this recipe, cause he’s not a sweet potato fan, and after accidentally mixing stuff up on my plate, I decided that the best way for me to enjoy this was topping my favorite salad greens and drizzled with the cilantro-lime dressing I also tried that also failed the hubby test.
So the instructions include the sweet potato – if that’s your thing, but I highly suggest making a big ol’ tex-mex salad out of it all.
Incidentally, a few of the recipes I found included coriander – which if you don’t know is the seed counterpart to cilantro. I get ALL my spices from the local natural food store (I highly suggest this, it’s waaaaaaaaaaay cheaper and fresher), and my husband and I smelled coriander for the first time and decided that it absolutely did NOT belong on any food products in our home. I even gagged a little.
So um, if you like coriander, add some. Maybe I’m just not ready for it. Granted, the first time I tried cilantro I spit it out…. guess tastes change.
For the Cilantro-Lime Vinaigrette:
In a food processor whip together
1 cup cilantro leaves (or more to taste)
1/4 cup orange
1/4 cup lime juice
1/4 cup olive oil
2-3 cloves garlic
salt and pepper to taste
pinch or two dry mustard (optional) to emulsify – this adds no flavor
For the hash:
Heat a non-stick skillet over medium heat. When warm, add a drizzle of oil and heat until shimmering. When the oil is shimmering, add
1 large onion, diced
1 green pepper, diced
Cook until the onion and green pepper are browning, about 3-5 minutes or so. Meanwhile, peel and cut 1 medium to large sweet potato into 1/2 inch cubes. Add sweet potato to pan when the onions have browned.
Continue cooking until sweet potato has browned a bit, about 3-5 minutes. You can also skip this and just move on to the next step.
Add to the skillet
1 1/2 tsp cumin (or more to taste)
1 1/2 tsp chili powder (again, or more to taste)
salt and pepper to taste
2-4 cloves garlic, minced
Stir around and cook for about a minute or so, then add
3/4 cup chicken flavored (I used Better Than Bullion No Chicken Base) or vegetable broth
Scrape the pan to make sure there’s nothing sticking and let the potatoes cook in the broth. The broth will completely cook down while the potatoes cook, but be sure to test them when the pan gets dry to make sure you don’t need to add some more in. Continue cooking until all the liquid has evaporated then add in
1 can black beans, drained and rinsed
3/4 cup corn (if using from frozen, no need to defrost first)
Cook until heated. Serve topped with cilantro and lime, or drizzled with the vinaigrette in a salad.