baked bean vegetable hash

Baked Bean and Vegetable Hash

A seriously easy but absolutely delicious one pot dinner – baked beans with herby sautéed potatoes, onions, mushrooms, tomatoes and kale make up this gorgeous baked bean and vegetable hash.

We have been spending so much time at the allotment this week, trying to get the place tidy and get beds prepared so we don’t miss prime growing season! Things like cleaning the house, washing and cooking have pretty much gone out of the window and we’ve generally been grabbing a sandwich / really quick meal before rushing out again (and we’ve eaten in our local garden centre about 3 times, oops!).

When we have been at home, it’s been really quick one pot meals like this one that have been perfect for us. This meal is really quick to throw together but insanely satisfying, like a fry up but without messing around with loads of pans.

Next time you boil potatoes, boil a few extra and save them to make this for dinner the next day, you won’t regret it! You can use any type of potato, although baby potatoes tend to hold their shape best, but I have even used up a lonely leftover jacket spud before in this recipe and it is still just as delicious. You don’t have to stick rigidly to the veg I used either, throw whatever you like / need to use up in there.

A great lazy brunch or quick dinner – hope you enjoy this, we sure did! L x

Note: If you are put off by the added sugar in a lot of baked beans, Whole Earth baked beans are refined sugar free, and just sweetened with a little apple juice.

potato baked bean hash

Baked Bean And Vegetable Hash

Ingredients:

  • A glug of olive oil
  • A sprinkle of garlic powder (or 1 crushed clove fresh garlic)
  • A sprinkle of dried mixed herbs.
  • 1 onion, chopped
  • Pinch of salt
  • 1-2 handfuls of potatoes (cooked, cooled and sliced)
  • 1 handful cherry tomatoes, chopped into quarters
  • 1 handful chopped mushrooms
  • One handful of kale, torn into smallish pieces
  • 1 tin of baked beans

Directions:

  1. Add the olive oil to a frying pan over a medium heat and add the garlic and herbs. 
  2. Add the onion and a good pinch of salt, and fry for 2-3 minutes, then add the potatoes. Fry, turning regularly, until the potatoes begin brown (about 4-5 minutes).
  3. Add the mushrooms, tomatoes and kale and cook for a further 4ish minutes, until the mushrooms are cooked through. 
  4. Stir in tin of baked bins and stir everything together well. 
  5. Cook for a few minutes until hot, and serve. 
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