livin veg

Thanks to my Dad for emailing me this amazing recipe from Mark Bittman’s “The Minimalist” in the NY Times. He sent it on Saturday. On Sunday morning I went to Whole Foods, picked up the ingredients and made it for my husband and our good friend for lunch. Perfection!

Here is a list of ingredients so you can get a feel:

1. Sweet Potatoes (I used yams – worked great)
2. Black Beans (canned are fine)
3. Lime Juice
4. Jalapeno Pepper
5. Olive Oil
6. Garlic
7. Red Onion
8. Cilantro
9. Red or Yellow Bell Pepper

Click here for the full recipe and watch the video for amounts.

That’s it. There is a reason his column is called The Minimalist. So easy. And I’m fairly certain my husband and I are going to eat this dish all fall/winter long. Sweet potatoes are incredibly good for you. Black beans provide protein and are so cheap. (Organic canned black beans at WF set me back a whopping $1.09.) It’s a full meal. Not a side dish. Although of course you can serve it as a side. I have enough for lunch today and I’m using all my will power not to go finish the rest right now. I love trying new foods. But I especially love when a recipe is easy and tasty. This gets 5 stars in both categories.

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