1 large organic sweet potato (about 1 lb), scrubbed and diced (peeled if not organic)
1 medium onion (about 8 oz), diced
Kosher salt
1 small sweet bell pepper (4-6 ounces), diced
1-2 jalapeño or serrano chiles, finely diced (ribs and seeds removed first if you want less heat)
1 teaspoon minced garlic
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh sage
1 teaspoon toasted ground cumin seed
½ teaspoon toasted ground coriander seed
½ teaspoon sweet smoked paprika
Freshly ground black pepper
16 oz cooked (about 2 cups) white beans** - I suggest cannellini, lima or great northern
1 small bunch chard (any variety) washed and dried, leaves sliced into ribbons, stems diced
1 cup shredded cabbage
1 tablespoon minced chives
1 tablespoon finely chopped parsley
Aged sherry vinegar for drizzling
Optional: ¼ cup freshly grated or shredded Parmigiano or vegan cheese
Procedure
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!
Notes
*If you want to add cured meat like bacon or chorizo to your hash, omit the oil. Cut 4 ounces of the meat into 1-inch dice, render until crisp, and set the meat aside to drain on paper towels. Reserve the rendered fat and use in place of the omitted oil or ghee,and stir the meat into the hash at the end. You can also serve the hash topped with one fried, poached or baked egg per portion.
**To end up with 16 oz of cooked beans, start with one cup or 227 grams dried beans. You may also substitute canned beans that have been drained and rinsed.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/sweet-potato-white-bean-rainbow-chard-hash/