001 / 75 · Before the Shift

Smoky Black Bean and Sweet Potato Hash

2 generous plates · Active 20 min · Total 35 min

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This hash is a proper meal before heading out: cubes of sweet potato with browned edges, black beans, sweet red pepper and a bright squeeze of lime. A lid does the first part of the cooking so the potatoes soften without a long oven wait. The lid then comes off, allowing the moisture to escape and the vegetables to take on color. A cool spoonful of yogurt belongs alongside rather than stirred through the pan.

Jump to ingredients

Smoky sweet potato and black bean hash with red pepper, yogurt and cilantro.

Tender first, crisp second

Cut the sweet potato into genuinely small, even cubes. A few large pieces can remain hard while the smaller ones collapse. The short covered stage uses measured water to steam the centers; once a knife slips in easily, uncover and let the pan dry. Resist stirring constantly during the final browning. A broad spatula can turn a whole section at once, preserving more of those crisp surfaces.

Keep the beans intact

Canned black beans are already cooked. Drain and rinse them, then add them after the potatoes are tender. They need only enough time to become thoroughly hot and pick up the smoked paprika. Adding them at the beginning makes them more likely to split and smear across the skillet. The lime goes in at the end, where its fresh acidity is easiest to taste.

Ingredients

  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 300 g prepared)
  • 1 tablespoon olive oil (15 ml)
  • 1 small red bell pepper, diced (120 g)
  • 1/2 medium red onion, diced (75 g)
  • 1/4 cup water (60 ml)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine salt, divided
  • 1 can black beans (15 oz/425 g), drained and rinsed
  • 1 tablespoon lime juice (15 ml)
  • 1/4 cup plain yogurt (60 g)
  • 2 tablespoons chopped cilantro

Set out

12-inch skillet with lid, Knife and cutting board, Colander, Wide spatula

Allergens

Milk. Check labels and substitutions.

Make it

  1. Heat the oil in the skillet over medium heat. Add the sweet potato, pepper, onion and 1/4 teaspoon salt; cook for 4 minutes, stirring twice.
  2. Add the water, cover and cook over medium-low heat for 8–10 minutes, until the potato cubes are tender when pierced. Add another tablespoon water only if the pan dries before they soften.
  3. Uncover, increase to medium-high and let any remaining water evaporate. Cook for 4–5 minutes, turning sections occasionally, until browned in places.
  4. Fold in the beans, smoked paprika, cumin and remaining 1/4 teaspoon salt. Cook for 3–4 minutes, stirring gently, until hot throughout.
  5. Remove from the heat and add the lime juice. Divide between two plates and finish with yogurt and cilantro.

Save a second portion

If one plate is for a later shift, cool that portion promptly before packing. Pack the yogurt in its own small container so it stays creamy and the hash reheats evenly.

A useful detail

A crowded 10-inch skillet will steam the vegetables during the browning stage. Use the stated pan size or brown in two batches.

Another way

  • Replace the yogurt with a spoonful of mashed avocado and omit the milk allergen.
  • Use drained pinto beans in place of black beans; fold them in particularly gently.

Keep it well

Refrigerate the hash in a shallow covered container within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or below for up to 3 days. Reheat the hash to 165°F/74°C; keep yogurt cold and separate.