This is going to be fantastic with sausage-lentil soup and pepperjack tonight...

Chipotle Sweet Potato and Black Bean Hash
3-4 tablespoons olive oil, plus more if needed
2 large sweet potatoes, washed and diced
1 white or yellow onion, sliced
1 green or red pepper, cut into large chunks
3 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/2 teaspoon ground chipotle powder (or other chile powder)
1/4 teaspoon smoked Spanish paprika (if you have it)
1/4 teaspoon ground cumin
1/4 cup vegetable stock or water
15-ounce can of black beans, drained (or about 2 cups cooked beans)

1) Preheat the skillet over medium heat and warm the olive oil. Add the potatoes and cook, stirring occasionally, for about five minutes. Add the onions and peppers, and continue cooking for another five minutes until the potatoes have a nice crust on them.

2) Add the garlic, spices, and stock, and reduce heat to medium low. Cover and let cook, stirring occasionally, for another 10-15 minutes, or until the potatoes are tender. The hash should have a little moisture to it, so if it's too dry, add a little more stock.

3) Add the beans and stir. Cook for another two minutes until the beans are warmed. Serve garnished with chives or parsley, if you'd like.

Bernd and I have used this as a Meatless Monday main dish, but a small helping makes a wonderful side.