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Ingredients
- 4 x russet potatoes
- 10 x green onions including tops minced
- 10 x cloves garlic chopped
- 1 lrg carrot grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- 15 ounce canned black beans liquid removed fresh cilantro for garnish optional
Directions
- 6 To 8 c..
- Scrub the potatoes, peel if you like,and cut into quarters. Place in a pot with 1 c. of water. Cover and simmer till the potatoes are very soft, about 20minutes. Heat 1/2 c. of water in a large nonstick skillet and add in the green onions, garlic, and carrot. Cook over high heat, stirring frequently, till all the liquid has evaporated, for 5 min. Add in the potatoes, with their cooking liquid, and mash, leaving some chunks. Be careful not to scratch the pan.Stir in the salt, pepper, and liquid removed beans. Heat gently, stirring occasionally. Garnish with minced cilantro, if you like.
- NOTES : For dinner tonight, we had Mashed Potatoes with Black Beans, steamed broccoli spears, and Shiitake Mushroom Sauce topping the broccoli and surrounding the potatoes.
- Here is the recipe from Jennifer Raymond in Dr. Neal Barnard's new book "Turn Off the Fat Genes".
- This was really good! I used 4 green onions and some diced yellow onions. Surprisingly tasty and colorful. DH looked at his plate, and said, "Wow, this is beautiful!" He couldn't rave sufficient about the potatoes.
- I had a some leftover mashed potatoes, but not sufficient, so I added those to two newly cooked potatoes. This is a great way to use up leftover mashed taters, and it has a very different taste and texture.
- If you have the cilantro, do use it. It added a nice extra flavor.
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