Slow-cooker bean and vegetable hash (gluten-free; dairy-free; vegan)

Plated_vegan_breakfast_cooked_overnight_in_slow-cooker
Rise and shine, bean and vegetable hash with fresh toast. Image: Kathryn Hawkins

Welcome to my first post of the new year. On the menu this week is a hearty (and healthy) breakfast/supper dish cooked in the slow-cooker, perfect for the time of year and for Veganuary, as this month has become known 🙂

Plateful_of_vegan_bean_and_vegetable_hash
A hearty, healthy start to the day. Image: Kathryn Hawkins

The recipe takes next to no time to prepare, and once it’s all mixed up and in the cooker, you’ve got 9 hours to get on with your life. The hash is a simple combination of vegetables that slow-cook well, some cooked beans and a mix of spices to pep things up.

Vegetables_for_vegan_bean_and_vegetable_hash
Hash vegetables. Image: Kathryn Hawkins
Cooked_borlotti_beans
Cooked borlotti beans. Image: Kathryn Hawkins
Mix_of_spices_ad_herbs_for_seasoning_bean_and_vegetable_hash
Hash seasoning. Image: Kathryn Hawkins

So with no more blurb from me, here’s what to do……

Serves: 4

Ingredients

  • 225g sweet potato
  • 225g general purpose potatoes
  • 1 red onion
  • 1 each yellow and red pepper
  • 3 tbsp. vegetable oil
  • 350g ripe tomatoes
  • 240g cooked pinto, kidney or borlotti beans
  • 1 tsp each ground cumin and smoked paprika
  • ½ tsp dried chilli flakes
  • ½ tsp smoked or regular salt
  • Freshly ground black pepper
  • Freshly chopped parsley
  1. Peel the potatoes and cut into approx. 0.75cm thick pieces. Peel and slice the onion. Deseed and slice the peppers.

    Prepared_vegetables_on_chopping_board
    Prepared hash vegetables. Image: Kathryn Hawkins
  2. Heat the oil in a large frying pan and stir fry the prepared vegetables for 5 minutes. Transfer to the slow cooker dish.
  3. Quarter the tomatoes and mix into the vegetables along with the beans, spices and seasonings.

    Preparing_and_cooking_vegetables and beans_for_hash
    Hash preparation. Images: Kathryn Hawkins
  4. Cover with the lid. switch the slow-cooker on to the Low setting and leave to cook undisturbed overnight or up to 9 hours, until the vegetables are meltingly tender.

    Slow-cooker_close-up
    My slow cooker. Image: Kathryn Hawkins
  5. To serve, stir the mixture well. Pile on to warm serving plates and sprinkle with parsley. For breakfast, some freshly grilled toast is all the extras you need; for supper, the hash is great spooned over rice or pasta.

    Up_close_on_serving_of_vegan_bean_and_vegetable_hash
    Ready to eat. Image: Kathryn Hawkins

2 thoughts on “Slow-cooker bean and vegetable hash (gluten-free; dairy-free; vegan)

    1. Well that’s good news. I hope he enjoys using it. It takes a while to get organised to prepare ahead, but the rewards are great. I did write a book on slow-cooking a few years ago and got completely hooked. Not sure whether the book is still available it was called Real Slow-Cooking. Have a good weekend when it comes 🙂

      Liked by 1 person

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