Sweet Potato, White Bean, and Rainbow Chard Hash
Try this Sweet Potato, White Bean, and Rainbow Chard Hash recipe.
Try this Sweet Potato, White Bean, and Rainbow Chard Hash recipe.
- kosher salt
- 1 teaspoon minced garlic
- freshly ground black pepper
- 1 tablespoon minced chives
- 1 tablespoon finely chopped parsley
- 1 cup shredded cabbage
- 1 teaspoon finely chopped fresh rosemary
- 1/2 teaspoon sweet smoked paprika
- 2 tablespoons olive oil coconut oil or ghee*
- 1 large organic sweet potato (about 1 lb) scrubbed and diced (peeled if not organic)
- 1 medium onion (about 8 oz) diced
- 1 small sweet bell pepper (4-6 ounces) diced
- 1-2 jalapeã±o or serrano chiles finely diced (ribs and seeds removed first if you want less heat)
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon toasted ground cumin seed
- 1/2 teaspoon toasted ground coriander seed
- 16 oz cooked (about 2 cups) white beans** - i suggest ca lima or great northern
- 1 small bunch chard (any variety) washed and dried leaves sliced into ribbons, stems diced
- aged sherry vinegar for drizzling
- optional: 1/4 cup freshly grated or shredded parmi
- Carbohydrate 1.67381320605152 g
- Cholesterol 0 mg
- Fat 0.0982604953249582 g
- Fiber 0.705809172424804 g
- Protein 0.460988501461941 g
- Saturated Fat 0.0230427657509216 g
- Serving Size 1 1 serving (137g)
- Sodium 41.8415252966796 mg
- Sugar 0.968004033626719 g
- Trans Fat 0.0215077887340857 g
- Calories 8 calories
Step-by-step
- In a large cast iron or stainless skillet, heat 1 tablespoon oil or ghee (or rendered pork fat) over medium-high heat until shimmering.
- Add diced sweet potato and a pinch of salt, and cook for 7-8 minutes, tossing occasionally, until nicely browned in spots and beginning to crisp.
- Add onion, bell pepper, chile, chard stems, and another pinch of salt. Continue to cook, stirring occasionally, until peppers begin to soften and onion is soft and translucent (about 5 minutes).
- Add remaining tablespoon of oil or ghee, garlic, thyme, sage, cumin, coriander, paprika, and 2-3 grinds of black pepper, toss or stir to combine, and cook for 1-2 more minutes.
- Add beans, chard leaves and cabbage, and cook until beans are heated through and chard and cabbage are wilted and tender, about 5 minutes. (You can add a tablespoon of water or stock and cover the pan with a lid to encourage wilting here if you’d like to.)
- Season to taste with salt and pepper, and divide among four plates or bowls.
- Garnish with chives and cheese, and finish each serving with a drizzle of good aged sherry vinegar.
- Dig in!
A Weeknight Wonder: Sweet Potato, White Bean, and Rainbow Chard Hash
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending laundry pile, the last thing I want is to spend hours slaving over a hot stove. That’s why I’ve become a huge fan of quick, flavorful, and nutritious recipes that don’t sacrifice taste for convenience. This Sweet Potato, White Bean, and Rainbow Chard Hash is a perfect example. It comes together in under 30 minutes and is packed with wholesome ingredients that leave me feeling energized and satisfied, not sluggish and bloated.
The beauty of this hash lies in its versatility. You can easily adapt it to whatever vegetables you have on hand. Don’t have chard? Spinach, kale, or even leftover roasted broccoli will work just fine. The sweet potatoes provide a naturally sweet base, the white beans add a creamy texture and protein punch, and the vibrant rainbow chard brings a welcome burst of color and nutrients. The spices – a blend of cumin, coriander, paprika, and a touch of thyme and sage – create a warm and inviting flavor profile that complements the other ingredients beautifully.
One of my favorite things about this dish is how easily it can be customized to your liking. If you’re a spice fiend, feel free to add a bit more jalapeño or a dash of cayenne pepper. For a vegetarian version, simply omit the optional cheese. And if you’re looking for a way to boost the protein content, consider adding some crumbled feta cheese or a fried egg on top. The possibilities are endless!
I often make a big batch of this hash on the weekend and store it in the refrigerator for quick and easy lunches throughout the week. It reheats beautifully and tastes just as good (if not better!) the next day. This makes meal prepping a breeze, ensuring that I always have a healthy and satisfying option on hand, no matter how crazy my schedule gets.
Beyond the Recipe: A Taste of Simplicity
This Sweet Potato, White Bean, and Rainbow Chard Hash isn't just a recipe; it’s a testament to the power of simple, wholesome ingredients. It’s a reminder that healthy eating doesn’t have to be complicated or time-consuming. With a little creativity and a few pantry staples, you can create delicious and nutritious meals that fuel your body and nourish your soul.
In the midst of our busy lives, we often crave simplicity. We yearn for moments of calm and connection, for meals that nourish not only our bodies but also our spirits. This hash, with its vibrant colors and earthy flavors, embodies that simplicity. It's a reminder to slow down, savor the moment, and appreciate the beauty of a well-cooked meal shared with loved ones – or enjoyed in peaceful solitude.
Tips and Tricks for Success:
- Don’t overcrowd the pan: Make sure you have enough space in your skillet for the vegetables to brown properly. If needed, cook the sweet potatoes and other vegetables in batches.
- Adjust the spices to your taste: Feel free to experiment with different spices and herbs to create your own unique flavor combination.
- Use leftover cooked beans: This recipe is a great way to use up leftover cooked beans, saving you time and reducing food waste.
- Add some greens: The addition of chard adds a nutritious and flavorful boost. If you don't have chard, spinach or kale are great substitutes.
- Make it a complete meal: Serve this hash with a side of crusty bread, a dollop of yogurt, or a simple salad to make it a complete and satisfying meal.
I hope this recipe becomes a staple in your kitchen, bringing joy and ease to your weeknight dinners. It’s a testament to the fact that healthy eating can be both delicious and surprisingly easy to achieve, even on the busiest of days.
