This Turmeric Baked Beans and Potato Hash is great as a brunch dish but would also make a satisfying lunch or dinner.
For potato hash
- 3 medium-large potatoes, peeled and chopped
- 1 tbsp vegan butter
For the baked beans
- 2 tsp coconut oil
- 1 red onion, finely diced
- 1 garlic clove, minced
- 1 400g tin (2 cups) haricot (navy) beans, rinsed and drained*
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ¼ tsp ground nutmeg
- 1 tbsp coconut sugar
- 1–2 tsp vegetable bouillon
- 125ml (½ cup) tomato purée (paste)
- ½ tin 200g, (1 cup) chopped tomatoes
- 1 tbsp coconut cream
- Salt and pepper, to taste To serve
- Sautéed (or raw) greens and mushrooms
- Hummus sesame seeds (optional)
- Salt and pepper
- Prepare the hash by chopping the potatoes and boiling until tender. Remove from heat and rinse in water.
- In a non-stick frying pan simply fry the potatoes with the vegan butter over a medium heat until the potatoes are slightly crispy and broken up.
- For the baked beans, heat up the coconut oil in a non-stick frying pan and sauté the onion and garlic until fragrant and browned.
- Add the beans, spices, coconut sugar, vegetable stock, tomato purée and canned tomatoes. Simmer for 5–6 minutes over a medium heat.
- Add the coconut cream and stir in. Remove from the heat and serve. Season to taste.
- Serve the beans and potato hash with sautéed (or raw) greens and mushrooms of choice. Finish with hummus, sesame seeds and salt and pepper.
Taken from March 2017 (Issue 24) Vegan Life Magazine
Recipes and images from Beautifully Real Food by Sam Murphy. On sale 23rd February Published by Blink Publishing RRP £16.99