Cheesy potato and bean bowl is carb heaven
A month ago, I discovered a kind of potato that has become a favourite. Momofuku Daisho chef de cuisine Paula Navarrete introduced me to papas criolla while showing me her recipe for ajoaco, a traditional Colombian soup.
Papas criolla are little yellow potatoes slightly larger than a marble and popular in Latin American cooking, particularly within Colombia cuisine since the potatoes grow in the Andes region. When cooked, the potato is creamy and melty on the inside and almost falls apart (it is used to thicken soups). When fried in a hot pan, the skin achieves that delicate crispy texture you want in fried potatoes. Papas criolla are hard to come by fresh outside of Colombia, but Latin grocers sell them frozen.
The potatoes make a delicious side when sautéed and generously sprinkled with salt. For a complete meal, I cooked them with kale and canned refried beans before sprinkling avocado cubes and Oaxaca cheese on top, and then melting it under a broiler. This makes the perfect weeknight, one-person fiesta.
Cheesy Potato and Bean Bowl
3 Star Tested 1/4 cup (60 mL) minced onion 1 tbsp (15 mL) + 1 tsp (5 mL) canola or vegetable oil 1 cup (250 mL) refried pinto beans
Salt and pepper, to taste 1 finely minced garlic clove 2 cups (500 mL) kale, stems removed and finely chopped 10-12 frozen papas criolla or 3-4 small, chopped Yukon gold potatoes, rinsed and skin-on 1/2 avocado, peeled, pitted and cut into bite-sized chunks 2 oz (60 mL) thinly sliced Oaxaca cheese or mozzarella
Hot sauce, to taste In a medium skillet over mediumhigh heat, sauté onion in 1 tablespoon oil.
Add beans and cook until mixture softens and reaches a pastelike consistency, 5 to 6 minutes.
Add salt and pepper to taste. Transfer to small oven- or microwave-safe bowl. Set aside.
In same skillet over medium-high heat, sauté garlic in 1 teaspoon oil until fragrant.
Add kale and potatoes. Sauté until potatoes are hot and crispy and kale has wilted and become tender, about 7 to 8 minutes. Add salt and pepper to taste.
Layer kale and potatoes on top of bean mixture in bowl.
Top bowl with avocado chunks. Place cheese on top. Melt cheese in microwave or broiler until bubbly. Top with hot sauce and serve immediately.
Makes 1 serving. karonliu@thestar.ca