Healthy Vegetarian Recipes - Hash Brown Potatoes with Baked Beans

Serves 6

Calories per serving - 154

Ingredients

For the baked beans

225g dried navy beans, soaked overnight

150ml vegetable stock

half a tsp dried mustard

1 onion chopped

2 tbsp dark molasses

225g tomatoes, peeled, chopped

1 tbsp tomato puree

1 tbsp fresh chopped basil

ground black pepper

For the potato cakes

675g peeled, cubed potatoes

2 tbsp skimmed milk

1 onion, chopped

1 garlic clove, crushed

2 tsp sunflower oil

Method

1. Drain the soaked beans and rinse well under cold water. Drain and put in a large saucepan with 475ml of water. Bring the beans to the boil rapidly for 10 minutes. Reduce the heat to a simmer, cover and cook for 1 hour or until the beans are cooked, topping up the water if necessary. Drain the beans and return to the pan. stir in the vegetable stock, dried mustard, onion, molasses, tomatoes, tomato puree and basil. Season well and cook for 15 minutes or until the vegetables have cooked.

2. Meanwhile, make the potato cakes while the beans are cooking. Cook the potatoes in boiling water for 20 minutes or until soft. Drain well and mash with the milk.

3. Add the onion and garlic, mixing well and form into 12 equal sized cakes. Brush a non-stick frying pan with the oil and warm over a medium heat. Cook the potato cakes for 15-20 minutes, turning once until golden brown. Serve hot with the baked beans