I made tacos for my brother and I the other day and always make a black bean and corn topping to have with our tacos. It’s simply black beans cooked up, the corn added when they’re nearly done, and some soup stock and a pinch of sea salt to bring the flavours together. I had tons of this black bean and corn mixture leftover, though, and had to come up with some interesting ways to use them up.
Macrobiotic philosophy encourages always adding something fresh when you’re using leftovers to bring a live and vibrant energy into your meal.
In this case I was inspired to bring some Mexican flavour into the hash by using cilantro and whole cumin seeds to balance the creaminess of the beans and the sweetness of the corn for a zesty and satisfying hash.
I served this with fresh avocado, steamed brown rice, and a variety of raw vegetables.
– 1 large sweet potato or 2 small ones, washed and diced into ~1 cm cubes*
– 1 tbsp sesame oil
– 1 medium onion, finely chopped
– ¼ tsp cumin seeds
– ¼ tsp sea salt
– ¼ tsp black pepper
– 1 cup leftover black bean and corn mixture (or use fresh beans and corn)
– ¼ cup fresh chopped cilantro
– ¼ cup fresh sliced scallions
– fresh chopped parsley to garnish
*Use organic sweet potatoes and give them a good scrub but leave the skins on for added fiber, nutrients, and vital energy.*
In a large pan, heat oil over medium heat. Add cumin seeds and let fry for about 1 minute, or until fragrant.
Add onions, stir to coat, and let it cook for 3-5 minutes, or until the onions get soft and translucent but have not yet begun to caramelize or brown yet, otherwise they will burn as the sweet potato cooks.
Add the sweet potato and stir to coat. Let this cook, stirring from time to time to caramelize the sweet potato on all sides, for 10-15 minutes, or until the sweet potato begins to get a bit of a crust (I like my hash with good texture).
Add the beans and corn, cilantro, and scallions, and let this cook another 3-5 minutes, or until your desired texture and consistency has been reached. If you prefer a softer hash, you can add a few tablespoons of water or stock at this stage and let that moisture cook out before serving.
Garnish with fresh parsley and serve.