This Saturday evening’s one-pot recipe was created while our family was on an elimination diet for food sensitivities. The ingredients are an odd combination, to say the least. While on the elimination diet, the array of ingredients one can use is very restricted. Our nutritionist provided us with a list of what she would allow us to eat during the strictest phase, which was a two-week period. For the sake of boredom and monotony, I had to experiment and brainstorm different combinations of ingredients just to keep us from going nuts!
I had previously made a “hash” that contained ground lamb, black beans, rice pasta, leeks and garlic. We loved it, but we had eaten that combination quite a bit and were growing tired of it. One day in a pinch, I had all the ingredients except the rice pasta. I did, however, have sweet potatoes. So I decided to experiment. The end result was good and became a favorite new recipe that came out of our experience with the elimination diet.
Before you are tempted to completely dismiss this recipe, I’d like to explain the flavor concepts behind it. Ground lamb has a mild game-like flavor to it. (It became The Lucky Wife’s favorite red meat. She had never had it before.) Garlic is very aromatic and black beans are earthy. The addition of sweet potatoes to these pungent, earthy flavors brings balance to the dish. However, I felt the sweet potatoes needed a little help. A drizzle of maple syrup acted as a catalyst to really bring out the “sweetness” of the potatoes. Try it; you may be surprised.
Enjoy.
- 1 pound ground lamb
- 2 medium sweet potatoes, peeled and diced
- 1 14.5-ounce can black beans, drained and rinsed
- 2 teaspoons garlic, minced
- kosher salt
- pure maple syrup
- Boil diced sweet potatoes until tender being careful not to overcook (should be “fork-tender” and not mushy). Drain and set aside.
- In a large, non-stick skillet, brown ground lamb and drain grease, leaving about 2 tablespoons in the pan.
- Return skillet to burner and add minced garlic and black beans. Combine thoroughly and stir continuously to avoid sticking.
- After approximately 1 minute, add sweet potatoes. Fold potatoes into mixture and stir continuously to avoid sticking.
- Once mixture is heated through, season with salt and drizzle a small amount (approximately 1/2 tablespoon) maple syrup over ingredients. Continue to stir until syrup is evenly distributed.
2 stars - Surprise your neighbor
The Well-Fed Daughter (12 months old) - (Mommy’s Baby Girl, 5 Stars)
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About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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