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Brunch · Caribbean

Cuban Black Bean and Sweet Potato Hash

35 min Serves 4 ~246 kcal/serving ~£4.80 (£1.20/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

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Ingredients

  • 500 g sweet potato, peeled and cubed
  • 400 g tinned black beans, drained
  • 1 onion
  • 2 garlic cloves
  • 1 green pepper
  • 1 tsp cumin seeds

Nutrition (per serving)

Calories
246 kcal
Protein
10.5 g
Carbohydrate
41.5 g
of which sugars
10.5 g
Fat
0.9 g
of which saturates
0.3 g
Fibre
11.6 g
Salt
0.81 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Boil the sweet potato for 8 minutes until just tender, then drain.

  2. 2

    Fry the sliced onion, crushed garlic, diced green pepper and cumin seeds in a little oil for 6 minutes until softened.

  3. 3

    Add the sweet potato and fry for 8-10 minutes, turning occasionally, until starting to crisp at the edges.

  4. 4

    Stir in the black beans and cook for a further 4-5 minutes until hot through.

  5. 5

    Serve the hash hot.

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