Recipe: Bean and Sweet-Potato Hash

BEAN AND SWEET-POTATO HASH

1 tablespoon butter or margarine
4 cups peeled, cubed sweet potato (1/2 inch cubes)
1 cup chopped red bell pepper
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 tablespoons chopped fresh (or 1 tsp. dried rosemary leaves)
1 to 1 1/2 tablespoon fresh (or 1 tsp. dried thyme leaves)
1 (14 oz) can dark red kidney beans, rinsed and drained or 1 1/2 cups cooked dark red kidney beans
1 (14 oz) can small red beans, rinsed and drained (or 1 1/2 cups cooked small red beans)
1/2 teaspoon salt
1/8 teaspoon pepper

Melt butter in a 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.

Makes 6 servings
Source: The Vancouver Province, February 15, 2004