HERBED BEAN AND SWEET POTATO HASH

1 tablespoon butter or margarine
4 cups peeled cubed sweet potato (1/2 inch)
1 cup chopped red bell pepper
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 tablespoons chopped fresh or 1 teaspoon dried rosemary leaves
1 to 1 1/2 tablespoons fresh or 1 teaspoon dried thyme leaves
1 can (15 ounces) dark red kidney beans or 1 1/2 cups cooked dry-packaged dark red kidney beans, rinsed, drained
1 can (15 ounces) red beans or 1 1/2 cups cooked drypackaged
red beans, rinsed, drained
1/2 teaspoon salt
1/8 teaspoon pepper

Melt butter in large skillet; add sweet potatoes, bell pepper, onion, garlic, and herbs. Cook, covered, over medium heat until vegetables are tender, 5 to 8 minutes, stirring occasionally.

Mash beans coarsely; stir into vegetable mixture and cook until hot through, 3 to 4 minutes. Stir in salt and pepper.

TIP: A poached egg is a nice complement to the dish.

Makes 6 servings (about 1 cup each)
Source: American Bean Board