Potato and Black Bean Hash
- Total Time
- 15 minutes
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Ingredients
- 12ounces whole onion or 11 ounces ready-cut onion (2¼ to 2½ cups)
- 2teaspoons olive oil
- 12ounces new potatoes
- 4ounces whole red pepper (enough to make ½ to ¾ cup julienne)
- 1teaspoon dried thyme
- 1teaspoon dried basil
- 4ounces shiitake mushrooms
- 1cup canned no-salt-added crushed tomatoes
- 115-ounce can no-salt-added black beans
- 1small bunch chives to yield 2 tablespoons chopped
- ¼teaspoon salt
- Freshly ground black pepper
- 2tablespoons reduced-fat goat cheese
Nutritional analysis per serving (2 servings)
544 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 99 grams carbohydrates; 27 grams dietary fiber; 18 grams sugars; 25 grams protein; 887 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop whole onion in food processor; squeeze out and discard excess liquid.
- Step 2
Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high, and add oil.
- Step 3
Saute onion until it begins to soften.
- Step 4
Meanwhile, scrub potatoes but do not peel. Julienne in food processor, and add to onion; continue sauteing.
- Step 5
Julienne whole pepper; squeeze out and discard excess liquid, add to pan with thyme and basil and continue sauteing.
- Step 6
Wash, stem and julienne mushrooms in food processor; add to pan with tomatoes, and simmer over low heat.
- Step 7
Rinse and drain beans thoroughly. Add to pan. Simmer until heated through.
- Step 8
Wash, dry and chop chives.
- Step 9
Season vegetables with salt and pepper, and serve, topped with crumbled cheese and chives.
Private Notes