Hash is a simple, tasty way to use up extra vegetables. The red beans in this recipe give it a satisfying heartiness.
3 fist-sized potatoes, scrubbed well (peeled or not), cut into 1/2” dice
2 tbsp extra-virgin olive oil
1 large onion, diced
2 carrots, diced
1/2 green bell pepper, seeded and diced
2 stalks celery, with leaves, diced
1 tomato, diced (optional)
1 stalk broccoli, head cut into small florets, stem peeled and diced
1 can (15 oz) red kidney beans, drained well
Salt and fresh black pepper
Grated extra-sharp cheddar cheese, for serving (optional)
Poached eggs (1–2 per person), for serving (optional)
Ketchup, hot sauce and/or salsa, for serving (optional)
1. Fill a medium-sized saucepan halfway with water and bring to a boil. Drop in the potatoes and lower the heat to a brisk simmer.
2. Place a large skillet over medium-high heat. Add olive oil and the moment it thins, add onion. Sauté, stirring often, about 5 minutes. Lower the heat and add the carrots, green pepper and celery; sauté until vegetables are slightly tender, another 5 minutes. Stir in the tomato, if using.
3. Taste a potato; it should be almost or just barely done. Place the broccoli in a colander and drain the potatoes over the broccoli (thus precooking the broccoli slightly). Drain very well, shaking the colander, and add to the skillet (which you have been stirring at intervals).
4. Continuing to stir the vegetables regularly, place the kidney beans in a food processor and pulse-chop, pausing to scrape down the sides, until you have a textured puree. (You can also place the beans in a large bowl and mash with a potato masher.)
5. Stir the mashed beans into the veggies, which will almost immediately thicken up and want to stick. Keep stirring until the mixture is thicker, thick enough so you could shape it into cakes if you were so inclined, 1 to 2 minutes more. Season with salt and pepper to taste.
6. Serve immediately. If you like, add a sprinkle of grated cheddar, a poached egg or two and ketchup, hot sauce and/or salsa.
Serves 4
Source: Reprinted with permission from Bean By Bean: A Cookbook by Crescent Dragonwagon (Workman)
