Growing up I always thought that corned beef mixed with mash potatoes was corn beef hash- googling it now I see that it’s something completely different. Whatever it’s called, it’s a comfort food I loved as a child and now I’ve managed to create a vegan version. The secret ingredient?
Not just any refried beans though, I’ve tried this with a few brands and there’s only one I’ve found that works just right, and thats Old El Paso Refried Beans.
I contemplated calling this recipe Corn Bean Hash but when I ran the name by my husband, who had just eaten a huge bowl of it, he asked “oh, was there corn in it?”. So Bean Hash it is.
Bean Hash Recipe
4 large potatoes
1 tbsp vegan butter
1/4 cup soya milk
1 can of Old El Paso Refried Beans
1 small can of kidney beans
Pinch of salt
Peel the potatoes and cook them as you normally would to make mashed potatoes. When they’re nearly ready, cook the kidney beans for a few minutes and once they’re heated through, mash them up a little- you want them to be a bit chunky and grainy so don’t mash them too much. Add the tin of refried beans and mix together; continue cooking on the hob. Drain the potatoes and mash them up, adding the butter and soya milk. Once the potatoes are nice and mashed the refried beans should be cooked through. Mix the potatoes and beans together with a pinch of salt. Serve with baked beans.