Sunday, March 18, 2012

Black Beans, Sweet Potatoes, Dried Cranberries... Oh My!

Tonight we had a lovely dinner... first dinner out on the patio of the year. Thought it would be a great idea to share our Sunday evening triumph on the blog:

Black Beans & Cranberry Ragout with Sweet Potato Cakes

Black Beans & Cranberry Ragout

1/2 onion
1/3 green bell pepper
1/3 red bell pepper
1/3 yellow or orange bell pepper (I like it as colorful as possible)
1/2 cup dried cranberries
1 cup black beans (canned or already prepared - sometimes I prepare several cups of beans at once as to make for easier cooking on more than one night)
a taste of sage
1/2 cup of vegetable stock
1 tablespoon olive oil
Sea salt and black pepper

Chop onions and peppers. Cook them in the olive oil, over medium heat (eight or so minutes) until onion is soft. Add beans, broth, and sage. Cook about five minutes. Mash a few beans while stirring. Season with salt and pepper. Add dried cranberries and cook three or so more minutes. Keep warm on stove while finishing potato cakes (it will continue to thicken).

Sweet Potato Cakes

3 cups grated sweet potato
2 eggs
2 tablespoons minced onions
1/2 teaspoon cinnamon
black pepper and sea salt to taste
olive oil

Mix all ingredients together in a large bowl. Heat skillet over medium heat with a spoonful of olive oil. Take small handfuls of potato mixture and drop onto the hot skillet. Press gently into little cakes. Cook for five minutes on each side or until golden brown. The cakes should be a bit crispy and the potatoes will be done all the way through. This should make about six cakes.

Plate up the cakes. Top with black beans and cranberry ragout. Garnish with crumbled goat cheese.

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