Sweet Potato Hash With Black Bean Salsa And Yogurt Sauce

Directions

1. Rinse and drain the black beans and put in a large pan with the garlic and red chile peppers. Cover with cool water. Bring to the boil and boil rapidly for 10 min. Cover and simmer for 30 min.
2. Meanwhile, heat the oil in a large, shallow frying pan. Add in the sweet potatoes and onion, coat in the oil, then cover and cook over a low heat for 15 min, stirring occasionally. Increase the heat, add in the peppers and fry for a further 4-5 min.
3. Drain the black beans, remove the garlic and chile peppers and mash roughly with a fork. Add in the garlic, chile, black beans, tomatoes and spring onions to the pan and fry for 3-4 min. Season to taste. Serve immediately with hot crusty bread to mop up the juices and flavored yogurt (see recipe), if liked.
4. To freeze: prepare as above and allow to cold completely. Spoon into a freezer-proof container and freeze for up to 1 month. Defrost overnight in the fridge. To serve, heat 2 Tbsp. of oil in a large, shallow frying pan or possibly wok and stir-fry the mix for 7-8 min till piping warm.
5. Start to Finish Time:"1:05"
6. NOTES : Choose brown-skinned sweet potatoes for their lovely orange-colored flesh. This hash is especially good when served with a spoonful of yogurt which has been flavored with coriander
7. REVIEW: Made beans (from scratch, as suggested); used 15-ounce ready-cut tomatoes plus 1 fresh tomato; red jalapenos. The ingredients gave this vegetarian stew Caribbean flair - color and flavor. If you want the heat of the islands, triple the chile peppers.The sauce works magic.
8. I made some changes to the original recipe: fewer chiles, yogurt instead of creme fraiche. We cut everything more bite-sized than chunky. Wonderful flavors. The sauce is a must!