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This colorful vegetarian hash, bursting with loads of flavor, can be served anytime of the day, with or without the egg topper!

Herbed Bean and Sweet Potato Hash

1 tablespoon butter or margarine
4 cups peeled cubed sweet potato (1/2 inch)
1 cup chopped red bell pepper
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 tablespoons chopped fresh or 1 teaspoon dried rosemary leaves
1-1 1/2 tablespoons fresh or 1 teaspoon dried thyme leaves
1 can (15 ounces) Dark Red Kidney beans or 1 1/2 cups cooked dry-packaged Dark Red Kidney beans, rinsed, drained
1 can (15 ounces) Small Red beans or 1 1/2 cups cooked dry-packaged Small Red beans, rinsed, drained
1/2 teaspoon salt
1/8 teaspoon pepper

1. Melt butter in a large skillet; add sweet potatoes, bell pepper, onion, garlic, and herbs. Cook, covered, over medium heat until vegetables are tender, 5 to 8 minutes, stirring occasionally.
2. Mash beans coarsely; stir into vegetable mixture and cook until hot through, 3 to 4 minutes. Stir in salt and pepper.

Makes 6 servings (about 1 cup each).

TIP: Top with one poached or sunny-side-up egg.

Nutrient Information Per serving: Calories 250; Fat 3g; % Calories from Fat 10; Potassium; 641mg; Calcium 67mg; Carbohydrate 48g; Folate 96mcg; Sodium 711mg; Protein 10g; Dietary Fiber 13g; Cholesterol 5mg

Recipe provided courtesy of The Bean Education & Awareness Network.

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