Ingredients

Preparation and cooking time about 30 minutes

1 tablespoon butter or margarine
4 cups peeled, cubed sweet potato ( 1/2-inch cubes)
1 cup chopped red bell pepper
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 tablespoons chopped fresh or 1 teaspoon dried rosemary leaves
1 to 1 1/2 tablespoons fresh or 1 teaspoon dried thyme leaves
15-ounce can dark red kidney beans, or 1 1/2 cups cooked dry-packaged dark red kidney beans, rinsed and drained
15-ounce can small red beans or 1 1/2 cups cooked dry-packaged small red beans, rinsed, drained
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

Melt butter in a large skillet; add sweet potatoes, bell pepper, onion, garlic and herbs. Cook, covered, over medium heat until vegetables are tender, 5 to 8 minutes, stirring occasionally.

Mash beans coarsely; stir into vegetable mixture and cook until hot through, 3 to 4 minutes. Stir in salt and pepper. Makes 6 servings of about 1 cup each.

Nutrition information per serving: 250 cal., 3 g fat, 48 g carbo., 711 mg sodium, 10 g pro, 13 dietary fiber, 5 mg chol.