Potato and Black Bean Hash Recipe

Name: Potato and Black Bean Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces whole onion or 11 ounces ready-cut onion (2 1/4 to 2 1/2 cups); 2 teaspoons olive oil; 12 ounces new potatoes; 4 ounces whole red pepper (enough to make 1/2 to 3/4 cup julienne); 1 teaspoon dried thyme; 1 teaspoon dried basil; 4 ounces shiitake mushrooms; 1 cup canned no-salt-added crushed tomatoes; 1 15-ounce can no-salt-added black beans; 1 small bunch chives to yield 2 tablespoons chopped; 1/4 teaspoon salt; Freshly ground black pepper; 2 tablespoons reduced-fat goat cheese

Servings: persons

12 ounces whole onion or 11 ounces ready-cut onion (2 1/4 to 2 1/2 cups)
2 teaspoons olive oil
12 ounces new potatoes
4 ounces whole red pepper (enough to make 1/2 to 3/4 cup julienne)
1 teaspoon dried thyme
1 teaspoon dried basil
4 ounces shiitake mushrooms
1 cup canned no-salt-added crushed tomatoes
1 15-ounce can no-salt-added black beans
1 small bunch chives to yield 2 tablespoons chopped
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons reduced-fat goat cheese

1
Chop whole onion in food processor; squeeze out and discard excess liquid.
2
Heat nonstick pan large enough to hold all the ingredients until it is very hot.
3
Reduce heat to medium-high, and add oil.
4
Saute onion until it begins to soften.
5
Meanwhile, scrub potatoes but do not peel.
6
Julienne in food processor, and add to onion; continue sauteing.
7
Julienne whole pepper; squeeze out and discard excess liquid, add to pan with thyme and basil and continue sauteing.
8
Wash, stem and julienne mushrooms in food processor; add to pan with tomatoes, and simmer over low heat.
9
Rinse and drain beans thoroughly.
10
Add to pan.
11
Simmer until heated through.
12
Wash, dry and chop chives.
13
Season vegetables with salt and pepper, and serve, topped with crumbled cheese and chives.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces whole onion or 11 ounces ready-cut onion (2 1/4 to 2 1/2 cups), 2 teaspoons olive oil, 12 ounces new potatoes, 4 ounces whole red pepper (enough to make 1/2 to 3/4 cup julienne), and more.

Yes, Potato and Black Bean Hash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato and Black Bean Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions