So far, sleepy Sunday has brought you broad bean pate and stuffed mushrooms, but today were going to fry it up!
After a long walk with Marco this morning across the fields we were both starving when we got home and wet! It's absolutely chucking it down here today, I think summer is over. Neither of us had eaten any breakfast. I just wasn't hungry and Marco's excuse was that he was too excited to go out for a walk!
Once more I raided my cupboards for a tin of beans. I always have tins of beans at the ready, they are so versatile and you can easily make a meal out of a tin of beans! Even if it is baked beans on toast!
Ingredients
1 Large potato
½ Tsp Paprika
Pinch of chilli flakes
½ Onion, chopped
6 Mushrooms, quartered
290g Tin of Borlotti beans
1 Tsp White miso
Salt & Pepper
Method
Dice the potatoes into 1cm cubes. Add 1 tablespoon of olive oil to a frying pan and heat before adding the potato cubes. Fry for 5 minutes stiring regularly, add the paprika and chilli flakes and stir to coat the potatoes. Fry for a further 5 minutes until the potatoes are starting to brown.
Add the chopped onion and fry for another 3 minutes. Next add the chopped mushrooms along with 1 tablespoon of soy sauce and fry for another 3 minutes.
Next add the beans and continue to fry for another 3 minutes before adding the white miso. Stir the miso through the bean and potato mixture making sure everything is coated and fry for another minute.
Add salt and pepper to taste and serve.
You can serve on its own or with a side order of baked beans for double beans.
Or mix the baked beans into the hash as I ended up eating it!
