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 🙂
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.
So with no more blurb from me, here’s what to do……
- 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
- Peel the potatoes and cut into approx. 0.75cm thick pieces. Peel and slice the onion. Deseed and slice the peppers.
- Heat the oil in a large frying pan and stir fry the prepared vegetables for 5 minutes. Transfer to the slow cooker dish.
- Quarter the tomatoes and mix into the vegetables along with the beans, spices and seasonings.
- 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.
- 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.