Sweet potato hash with black beans and peppers

Ingredients

For 1 serving

• Sweet potatoes150 g
• Cooked black beans80 g
• Bell peppers80 g
• Red onion0.3
• Paprika0.5 teaspoon
• Extra virgin olive oil2 teaspoons
• Cilantroto taste
• Saltto taste

In season: July – October

Method

1. Peel the sweet potato and cut it into cubes of about 1.5 cm; wash the peppers, remove the seeds and white pith and dice them into 1 cm pieces; peel and dice the red onion.
2. Heat the oil in a wide pan over medium heat, add the sweet potato, cover and cook for 10 minutes, stirring now and then, until it starts to soften.
3. Remove the lid, add the peppers, onion and paprika and cook uncovered for 5 minutes over medium-high heat, until the vegetables are tender and golden at the edges.
4. Rinse and drain the black beans, add them and heat for 2 minutes, stirring; season with salt.
5. Turn off the heat, finish with torn fresh coriander leaves and serve in the pan.