{"id":823,"date":"2015-05-04T15:58:42","date_gmt":"2015-05-04T19:58:42","guid":{"rendered":"https:\/\/sheldon-hess.org\/coral\/?p=823"},"modified":"2015-05-04T15:58:42","modified_gmt":"2015-05-04T19:58:42","slug":"recipe-sweet-potato-and-black-bean-hash","status":"publish","type":"post","link":"https:\/\/www.sheldon-hess.org\/coral\/2015\/05\/recipe-sweet-potato-and-black-bean-hash\/","title":{"rendered":"Recipe – Sweet potato and black bean hash"},"content":{"rendered":"

\"IMG_3069\"<\/a>This is delicious by itself, with rice, as a taco or quesadilla filling, or, if you want to combine it with some scrambled eggs and a little cheese, in a breakfast burrito. Sour cream goes nicely with it, especially if you get it too spicy. ;) Although it’s very good (and rich and filling) with the bacon, I don’t think you strictly need it. If you prefer to go vegetarian, just increase the other oil and leave the bacon out; it’ll still be good.<\/p>\n

This, much more than the last recipe, will give you a peek into how I generally cook. (Spoiler: Makin’ it all up as I go.) I started out to make basically this<\/a>, but I didn’t bother to look it back up (or I’d have known I had WAY too many sweet potatoes :)); also, I knew I was going to substitute some coconut oil in place of some of the bacon fat.*<\/a><\/span> If olive oil is your thing, do that instead; just keep an eye on the temperature so it doesn’t smoke.<\/p>\n

About halfway through cooking it, I changed my mind and decided to make something spicier, a little more like Mexican food and a little less like Southern food; hence, beans and all the spices past the sage. I was working from my recollection of something I liked to order back when I lived in Pittsburgh, at a (now sadly closed) restaurant called The Quiet Storm, and I think I got the spice combo right. But I wish I’d measured, so that I could share exact amounts with you. Below are my estimates.<\/p>\n

Ingredients:<\/strong><\/p>\n