Spicy Chipotle Red Bean and Stokes Purple® Sweet Potato Hash
Ingredients
- 1/2 pound organic flax tempeh
- Sun Basket chipotle simmer sauce base (fire-roasted tomatoes - coconut milk - molasses - Dijon mustard - apple cider vinegar - chipotle chile powder - dried Mexican oregano)
- 1 organic [Stokes Purple®] sweet potato
- 1 organic red onion
- 1 organic red or other bell pepper
- 3 organic scallions
- 1/2 cup cooked red beans
- 1 organic Gala or other apple
- 4 or 5 sprigs organic fresh cilantro
Preparation
Start the tempeh. Crumble or cut the tempeh into 1/4 inch pieces. In a large sauce pot, combine the chipotle simmer sauce base and 2 tablespoons (1/4 cup)water and bring to a boil. Reduce to a simmer, add the tempeh, and cook, stirring occasionally, until the tempeh is softened and the liquid is absorbed, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper
While the tempeh cooks, prepare the remaining ingredients
Prep the remaining ingredients
Scrub or peel the [Stokes Purple®] sweet potato. Cut the potato into 1/4-inch pieces. Peel and finely chop enough onion to measure 3/4 cup (1 1/2 cups)
Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1/4-inch pieces
Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish
Rinse the red beans
Core and cut the apple into 1/4 inch pieces
Coarsely chop the cilantro; set aside half for garnish
Cook the hash
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sweet potato, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in the onion, bell pepper, and white parts of the scallions and cook until starting to soften, 1 to 2 minutes
2 Servings, 580 calories/serving, 30-45 minutes.