I hesitated as to whether I should post this one- it’s hardly a recipe at all really- more of a simple, tasty meal idea. I know a lot of my readers are experienced cooks, more than familiar with cooking vegan, but some of you are also just getting started cooking plant-based meals.
When I went vegan was the first time I really got into cooking. I taught myself to cook using recipes and it took me quite a while to get comfortable with experimenting in the kitchen and adapting other recipes to my own tastes, rather than following them strictly to the letter.
This is one of those basic recipes which you can follow as written, if that’s what you’re happiest doing, or adapt to your own tastes with different vegetables and spices, if you’re more of an experimental cook.
Even for those of us who cook a lot, there are days when inspiration is absent (at least for me!) and it’s nice to have a few no-brainer dishes in your back pocket for these situations. This Smoky Black Bean, Potato & Avocado Hash is one of those.
Just a few humble ingredients, but combined with some spices and heat they turn into something a bit more special.
I made enough for 1 with leftovers for lunch, 2 small-ish servings or to serve a few people as a side-dish (I’m envisaging BBQ baked tofu, corn on the cob-if in season-and a quick green salad…). Or, if you’re following my own advice, make a larger batch and eat it for lunches a few days in a row. It will keep well in the fridge (Just add the avocado fresh to each serving).
- 1 Medium Potato, peeled and diced
- 1/2 Tbsp Olive Oil
- 1/2 Onion, diced
- 1 Clove of Garlic, minced
- 1/2 Red Pepper, diced
- 1/2 Green Pepper , diced
- 1/2 tsp Smoked Paprika
- 1/2 tsp Cumin
- 1/2 tsp Chili Powder
- 3/4 C (1/2 Can) Cooked Black beans
- 1/4 tsp Liquid Smoke (optional)
- 1/2 Lime
- To serve: At least one of the following: avocado, fresh coriander, chopped green onions, nutritional yeast, cashew sour cream, extra lime
- Boil potatoes for 5 minutes, or until almost tender. Drain and set aside.
- Meanwhile, heat a large pan over medium heat with the olive oil. Add the onion, cook 1-2 minutes, add peppers and cook a further 2 minutes.
- Add potatoes, along with spices and a generous pinch of salt and cook, stirring occasionally for 5-10 minutes, until vegetables are fairly soft.
- Add the beans and continue to cook for a couple of minutes to allow them to warm through and soak up the flavours. Add the liquid smoke (if using) and the juice of half a lime.
- Serve with your choice of toppings.
If you’re into these flavours and are up for something a bit more involved, try my Smoky Black Bean Empanadas with Chipotle Sour Cream!
What’s your cooking style? Rigid recipe follower? Or make-it-up-as-you-go?