BACKCOUNTRY GOURMAND
SWEET POTATO AND BLACK BEAN HASH Makes: 3 to 4 servings
YOU WILL NEED Ingredients: • 3 Tbsp. olive oil • 2 cloves garlic, finely chopped • 1 small onion, finely chopped • ½ teaspoon chili powder • 1 teaspoon cumin powder • 1 medium-sized sweet potato,
peeled and diced • 1 15-ounce can black beans, drained
Optional toppings:
DIRECTIONS Add the olive oil, chopped garlic, onions, chili powder and cumin powder to a pot and place over medium heat. Sauté for about two minutes, then add the diced sweet potato. Cook until the sweet potato has softened, about 7 to 10 minutes, stirring regularly. To make this go a little faster, you can cover the pan—just be sure to stir it regularly so that the sweet potato doesn’t stick to the bottom. Add the black beans and cook for an additional minute, until the beans are warm. Place in a bowl and top with a fried egg. Sprinkle with salt and pepper and drizzle a little olive oil on top. Add hot sauce if your heart so desires, and serve with freshly sliced bread or a few corn tortillas. Enjoy!
• fried egg • hot sauce • red pepper flakes
PHOTO by Anna Brones / Cookbook icon by Juraj Sedlák
MAKE
84
Misadventures Issue 4
