Root Vegetables
Black Beans with Potatoes
This is a simple side dish that I like to serve with stews, roasts, tray bakes, or grilled meats. Recently, I made it with the previously posted Chicken Fricassee.
If I have a winter squash like butternut, calabaza, or acorn, I like to use that instead of the potatoes. Over rice, this is perfectly hearty enough as a vegetarian meal.
Black Beans with Potatoes
1 can black beans, preferably drained and rinsed
1 medium potato, cut into cubes
1 small onion, finely chopped
1 garlic clove, chopped
1 teaspoon cumin
1 teaspoon curry
1 bay leaf or 2 sage leaves
Heat oil in small pot over medium-high heat. Add onion and garlic. Saute 3-4 minutes until onions are translucent, then add spices and bay leaf. Saute a 1-2 minutes more until fragrant. Add potatoes and a cup of water. Allow to come to a boil over high heat. Reduce heat to medium and cover, letting cook for 10 minutes. Add beans, and if drained, add a cup of water or stock. Bring back to a boil, then reduce heat to medium. Cook 10-15 minutes, covered, stirring occasionally, until potatoes are cooked.
This was added to #recipeoftheweek collection. I found some yummy recipes to try there, too!
Roasted Sweet and White Potatoes with Lemon and Cilantro
This is a roasted medley of sweet and white potatoes that we had with turkey leftovers. (Thanksgiving turkey and side dish recipes will follow shortly).
I realized that we went through the sides much faster than the turkey, so I had to come up with something that did not require me to leave the house for groceries, and was a fix-it-and-forget-it type of meal to accommodate my toddler’s current mood – she pretty much required tonight’s meal prep to consist of placing it in the oven and returning my attention to her.
I recently saw Cooking With Corey’s Swoon Worthy Sweet Potatoes and I did, indeed, swoon. Rosemary and thyme? Yes, please! But , I had not planned to make this when I last went shopping, so I was missing a couple of the fresh herbs. I can tell you that they are going on the list for next time 🙂
So, in working with what I had on hand, the one I ended up making is spiced with cumin, curry, and paprika. It’s pretty before it even goes in the oven. And it smells SO good. Too bad computers don’t yet come with smell-o-vision. After cooking, it is tossed with some freshly chopped cilantro and the juice of half a lemon.
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Roasted Sweet and White Potatoes with Lemon and Cilantro
1 large sweet potato, peeled and cubed
2 medium white potatoes, peeled and cubed
1 medium Vidalia onion, chopped
2 cloves garlic, chopped
1 -2 tablespoons extra virgin olive oil
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon curry powder
salt and freshly cracked black pepper, to taste
2 tablespoons cilantro leaves, chopped
juice of 1/2 lemon
Preheat oven to 400F. Combine all ingredients, except for the lemon juice and cilantro. Place in baking dish and bake for 35 minutes, or till potatoes are fork-tender.
Add cilantro and lemon juice. Toss to incorporate completely and serve.
I’ve added this to the Made With Love Mondays series and #recipeoftheweek
Tasty Tuesdays #tastytuesdays
