Sweet Potato Hash With Black Bean Salsa Recipe

Name: Sweet Potato Hash With Black Bean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g dried black beans, soaked overnight; 4 garlic cloves; 3 red chilies, halved and deseeded; 3 tablespoons olive oil; 675 g sweet potatoes, chunked; 1 red onion, cut into wedges; 1 red pepper, deseeded and diced; 1 yellow pepper, deseeded and diced; 4 tomatoes, chopped; 2 spring onions, sliced

Servings: persons

125 g dried black beans, soaked overnight
4 garlic cloves
3 red chilies, halved and deseeded
3 tablespoons olive oil
675 g sweet potatoes, chunked
1 red onion, cut into wedges
1 red pepper, deseeded and diced
1 yellow pepper, deseeded and diced
4 tomatoes, chopped
2 spring onions, sliced

1
Drain and rinse black beans and place in a pan with the garlic and chillies.
2
Cover with water and bring to the boil.
3
Boil for 10 minutes and then simmer covered for 30 minutes.
4
Meanwhile heat the oil in a frying pan and add potatoes and red onion.
5
Toss to coat, then cover and cook on a low heat for 15 minutes.
6
Increse the heat and add the peppers.
7
Cook for another 5 minutes.
8
Drain beans.
9
Remove garlic and chilies and mash with a fork.
10
Add this to the potato pan along with the tomatoes and spring onions and cook for 4 minutes.
11
Season if desired and serve with crusty bread and creme fraiche.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 125 g dried black beans, soaked overnight, 4 garlic cloves, 3 red chilies, halved and deseeded, 3 tablespoons olive oil, and more.

Yes, Sweet Potato Hash With Black Bean Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sweet Potato Hash With Black Bean Salsa

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