Potato and Black Bean Hash

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
• ¼ teaspoon salt
• Freshly ground black pepper
• 2 tablespoons reduced-fat goat cheese

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    539 calories; 8 grams fat; 2 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 97 grams carbohydrates; 26 grams dietary fiber; 17 grams sugars; 24 grams protein; 5 milligrams cholesterol; 873 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

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

15 minutes