POTATO AND BLACK BEAN HASH

Potato and Black Bean Hash image

Provided by Marian Burros

Time 15m

Yield 2 servings

Number Of Ingredients 13

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Ingredients

12 ounces whole onion or 11 ounces ready-cut onion (2 1/4 to 2 1/2 cups)
2 teaspoons olive oil
12 ounces new potatoes
4 ounces whole red pepper (enough to make 1/2 to 3/4 cup julienne)
1 teaspoon dried thyme
1 teaspoon dried basil
4 ounces shiitake mushrooms
1 cup canned no-salt-added crushed tomatoes
1 15-ounce can no-salt-added black beans
1 small bunch chives to yield 2 tablespoons chopped
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons reduced-fat goat cheese

Steps:

Chop whole onion in food processor; squeeze out and discard excess liquid.
Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high, and add oil.
Saute onion until it begins to soften.
Meanwhile, scrub potatoes but do not peel. Julienne in food processor, and add to onion; continue sauteing.
Julienne whole pepper; squeeze out and discard excess liquid, add to pan with thyme and basil and continue sauteing.
Wash, stem and julienne mushrooms in food processor; add to pan with tomatoes, and simmer over low heat.
Rinse and drain beans thoroughly. Add to pan. Simmer until heated through.
Wash, dry and chop chives.
Season vegetables with salt and pepper, and serve, topped with crumbled cheese and chives.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 5 grams, Carbohydrate 99 grams, Fat 9 grams, Fiber 27 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 886 milligrams, Sugar 18 grams