Winter Hash topped with Homemade Baked Beans

This dish has quickly become a family favorite

This dish has quickly become a family favorite

A couple of months ago I posted a recipe for Hearty Veegetarian Hash  which turned out to be such a hit that I felt compelled to make an additional version. This recipe is soy-free and is topped with tender homemade baked beans. If you liked the original version, then you’ll really love this one!

Make the baked beans first, and while they bake you’ll have time to get the hash ready.

Winter Hash topped with Homemade Baked Beans
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 6

For the Baked Beans:
  • 2 teaspoons olive oil
  • 2 large yellow onions, minced
  • 2 garlic cloves, minced
  • 1 (6 oz) can unsalted tomato paste
  • ¼ cup low-sodium tamari (or regular soy sauce)
  • 4 Tablespoons pure maple syrup
  • 1 Tablespoon mustard
  • 2 (15 oz) cans pinto beans, drained and rinsed.
For the Hash:
  • 1 large yellow onion, chopped
  • 3 large carrots, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 lb yellow potato, chopped (feel free to leave the skin on for more fiber–just be sure to scrub it well)
  • 2 teaspoons olive oil
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon dried, crushed rosemary
  • salt and pepper to taste

For the Baked Beans:
  1. Preheat oven to 350 degrees. Prepare a medium sized casserole dish with light cooking spray and set aside.
  2. Heat the oil in a large skillet, add the onion and garlic. Saute until well browned and tender.
  3. Meanwhile combine tomato paste, tamari, maple syrup and mustard in a large bowl. Mix well to create a thick sauce. Add the beans and mix gently. Add the onions then spoon into the casserole dish.
  4. Cover tightly and bake for 30 minutes
For the Hash:
  1. Preheat oven to 450 degrees.
  2. Combine all of the ingredients in a large bowl, spread over a baking sheet and cover with foil. Bake for 15 minutes. Remove the foil and bake for additional 5 minutes. *For a crispy hash broil for the last 5 minutes.
  3. Remove from oven and place heaping spoonfuls into each bowl. Top with a large spoonful of baked beans.

Serving size: 6     Calories: 272     Fat: 4 g     Carbohydrates: 31 g     Sodium: 883 mg     Fiber: 10.7 g     Protein: 10 g    


Did you try this recipe? Share how you liked it below…


  • Betsy Shilling December 10, 2009 at 5:22 pm

    Yum! Delicious seasonings…so much flavor! This hash is so hearty…its a meal in and of itself!

  • Diana December 10, 2009 at 11:42 pm

    That’s why we love this dish so much — it is filling and satisfying. You’re awesome for trying all the recipes, Bets! Pete is so lucky 🙂

  • Pete December 11, 2009 at 11:40 am

    haha! I am lucky…I’m about to heat some of this up for lunch 🙂

  • Nancy December 20, 2009 at 7:23 pm

    We had this tonight and loved it! I had some mushrooms that needed to be used so we added a sauted sliced mushroom garnish. Very delicious! Thanks for all the recipes. You are now my favorite recipe source!

  • You Probably Didn� July 31, 2010 at 10:11 am

    […] Hash with home made baked beans… another one of my favorites. It’s hearty, taste good, and packed with good […]

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