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……

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.

   

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.

   

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.

   

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.