Corned Bean Hash

I found a recipe for Corned Bean Hash, a play on Corned Beef Hash, listed in the breakfast section of Homestyle Vegan by Amber St. Peter, and I thought it would make a great dinner.  After mixing simple ingredients together like red potatoes, kidney beans, tahini, and onion, I had a great tasting dish. The fantastic flavor could be attributed to the mix of tahini and cayenne pepper. It is a very filling and satisfying dish. Feel free to double the recipe if you want more.

There was something missing from this recipe--what to do with the beans. So, I'll just write it the way I made it.

Corned Bean Hash
Serves 4

Ingredients

• 1 cup cooked kidney beans
• 1 Tbsp coconut or olive oil
• 1 clove garlic, minced
• 1 cup finely diced white onion
• 1 cup chopped red potatoes
• 1/4 cup tahini
• 1 Tbsp soy sauce
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/8 tsp cayenne (I added 1/4 tsp)
• Chives, chopped, for garnish

Instructions
In a small bowl, mash about three-fourths of the kidney beans with a fork and set aside.

Heat the oil in a large skillet over medium heat. Saute the garlic and onions for 3 to 5 minutes, or until softened and fragrant. Toss in the potatoes, beans, tahini, soy sauce, salt, pepper, and cayenne, stirring to combine.

Cover and continue to cook over medium heat for 15 to 20 minutes, or until the potatoes are fork-tender. If things start getting stuck to the pan before the potatoes are ready, you can add 1 Tbsp of water as needed to loosen things up.  Once the mixture is becoming browned and crispy, remove from the heat. Garnish with fresh chives and serve!

Full Disclosure: Although the book was provided to me for free to review, that in no way influenced my veracious opinion.