Black beans and rice with sweet potatoes from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Notes about this recipe

  • Rutabaga on April 02, 2014

    This is such a fun, casual meal for groups large or small. I think almost anyone can eat it - you get to add your own toppings of choice, and it's even vegan and gluten free. It's like a more grown-up (not to mention better tasting and healthier) version of haystacks, those chicken-canned chow mein noddle-crushed pineapple topped rice mounds some may remember.

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