Method
Prepare the vegetables and beans
Scrub 680 g of sweet potatoes under cool running water and peel them if preferred. Cut them into even 1.5 cm (1/2 in) cubes. Remove the stem and seeds from 150 g of red bell pepper, then cut it into small pieces. Peel and cut 150 g of yellow onion into small pieces. Peel and mince 3 garlic cloves. Drain 255 g of low-sodium canned black beans, rinse them thoroughly under running water, and let them drain while the skillet heats.
Brown and steam the sweet potatoes
Heat a wide, heavy skillet over medium-high heat. Add 30 ml of extra-virgin olive oil, then spread 680 g of sweet potatoes in as even a layer as the skillet allows. Cook for 7 to 8 minutes, turning only every few minutes, until several sides are deeply golden. Pour in 60 ml of water, immediately cover, and reduce the heat to medium. Steam for 5 to 6 minutes; start checking at 5 minutes. The cubes should be nearly tender when pierced but still hold their shape. Uncover and let any remaining water evaporate.
00:07:0000:05:00Cook the pepper, onion, and garlic
Add 150 g of red bell pepper and 150 g of yellow onion to the skillet. Cook over medium heat for 5 to 7 minutes, stirring occasionally and scraping up the browned bits, until the onion is translucent and the pepper has softened. Add 3 garlic cloves and stir constantly for about 30 seconds, just until fragrant.
00:05:0000:00:30Season the hash and warm the beans
Sprinkle 4 g of ground cumin, 3 g of smoked paprika, 2 g of ground coriander, 3 g of kosher salt, and 1 g of black pepper over the vegetables. Stir for 30 seconds so the spices coat the cubes and smell toasted, lowering the heat if they begin to darken. Fold in 255 g of low-sodium canned black beans and cook for 3 to 4 minutes, turning gently, until the beans are hot and the sweet potatoes are fork-tender with crisp edges. Cut 1 lime in half and squeeze the juice over the skillet, then taste and adjust the seasoning.
00:00:3000:03:00Add the fresh toppings and serve
Cut 150 g of avocado in half, remove the pit, scoop out the flesh, and slice it. Divide the hot hash among shallow bowls and top with the avocado. Chop fresh cilantro and scatter it over the bowls for a fresh herbal finish.
Smart Substitutions
- No red bell pepper? Use a poblano pepper for a deeper, gently earthy flavor or zucchini for a milder skillet.
- No black beans? Use drained pinto beans; add them at the same stage and turn them gently.
- No smoked paprika? Use sweet paprika with a small pinch of mild chili powder.
- No avocado? Spoon plain Greek yogurt or a plant-based yogurt over each serving for a cool, creamy contrast.
Tips and Variations
- Use the widest skillet available so more sweet potato touches the hot surface and develops browned edges.
- Cut the vegetables close to the same size so the hash cooks evenly and remains easy to scoop.
- After adding the beans, turn the mixture with a broad spatula rather than stirring vigorously.
What Went Wrong?
- Sweet potatoes are browned but still firm Add a small splash of water, cover the skillet, and steam for another 2 to 3 minutes before uncovering.
- The hash looks wet Cook it uncovered over medium-high heat for a minute or two, turning gently, until the excess moisture evaporates.
- The spices taste bitter Lower the heat as soon as the spices go in and add the beans promptly; dry spices can scorch quickly.
- The beans are breaking apart Fold them in near the end and use a broad spatula with slow, gentle turns.
Nutrition Estimate
- Fiber: 12 g per serving
- Sodium: 440 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
