Monday, May 6, 2013

Meatless Monday with Mindy #13 Black Bean Hash

Welcome to the 13th installment of Meatless Monday with Mindy. 

This weekend my daughter and I were blessed to be able to visit some friends whom we haven't seen since 2007. We drove up early Saturday morning and came back late last night, exhausted, but thankful we made the time to visit these dear friends.  Saturday night we began discussing what we wanted to do for dinner. Do we go out to eat or make something....??  I volunteered to cook and started with "What kind of veggies do you have?"

Long story short, I was not pleased with what I threw together. An unfamiliar kitchen and not having access to my familiar herbs and spices resulted in just a so-so meal.  It had potential though, so I thought I would try to improve upon what I tried to create over the weekend. This time it finally hit the spot. Eric and Cristina, try this one.... much better!

Black Bean Hash
1 medium to large sweet potato, thick diced
2 medium white potatoes, thick diced, you could leave the peel on if you want
1 medium onion, thick diced
Olive oil
1/8 teaspoon garlic powder
1/4 teaspoon cinnamon
1/2 tsp cumin
1/2 tsp sweet oregano 
1 15 oz can of black beans, drained and rinsed
1 cup corn kernels, thawed if frozen
Salt and Pepper to taste

Preheat oven to 425°

Thick dice the white and sweet potatoes

Thick dice the onion and mix these with the potatoes in a large bowl.
Drizzle just enough olive oil over this mixture to coat all the veggies. (I used about 2 Tablespoons)

Mix together the garlic powder, cinnamon, cumin and oregano and sprinkle over the veggies in the bowl. Stir well to incorporate the seasoning on all the veggies.

Spread the veggie mixture on a foil lined cookie sheet sprayed with cooking spray. (Trust me, you don't want to skip spraying the foil or you'll be scraping the pan and breaking up the chunks trying to get it all off.)  Salt and pepper to taste. Pop the cookie sheet into your pre-heated oven and roast, stirring once and adding more salt and pepper if needed, until slightly browned around the edges.

Meanwhile, open, drain and rinse a can of black beans. Add corn that is fresh off the cooked cob if you have it, or thawed if frozen, to a bowl.  Place this mixture in the large bowl and microwave this just until hot, stirring as needed. It only took me about one minute.

Once the veggie mixture is done.....

Add it to the bowl with the beans and corn and stir well to share the seasonings love to all.

Serve with greens and voila!

I served ours with steamed kale. You can find how I made that here.

I want to apologize up front to Babs who hates her corn mixed in with anything. Just serve your corn on the side Babs, it'll be okay, we won't tell anyone. 

What did you do for Meatless Monday or any other meatless meal you've made?

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