A nice change from rice and beans, though perhaps not as nutritionally complete as that combo. This recipe has a vaguely Asian flavor, with the chile, soy sauce, and sesame oil. You can of course alter these ingredients for a different culinary experience: curry powder instead of chile, olive oil instead of sesame, vinegar instead of soy sauce, etc. You rule in the kitchen.

4 largish potatoes, or equivalent, quartered or chunked
2 T vegetable oil
1 c chopped onion
1 fresh chile, seeded and sliced, or 1/2 t dried red pepper flakes, or to taste
2 garlic cloves, minced
2 c cooked beans
2 T soy sauce
1 T sesame oil
1 T sesame seeds
chopped fresh cilantro, for garnish, optional, but really ties the dish together

1. Boil or roast potatoes until just tender. They will cook more later in the recipe. Drain if necessary. Reserve.

2. Heat vegetable oil in a large skillet. Add onion (and dried red pepper flakes, if using) and sauté until soft, about 5 minutes. Add fresh chile, if using, along with garlic and sauté for another minute or two.

3. Add beans and reserved potatoes, stirring to coat with the onion mixture. Stir in the soy sauce and sesame oil. Cook until the beans and potatoes are heated through. Serve, sprinkled with the sesame seeds and garnished with the cilantro.