Winter Hash topped with Homemade Baked Beans

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.

Here’s what you need:

For the Baked Beans:

• 2 teaspoons olive oil
• 2 large yellow onions, minced
• 2 garlic cloves, minced
• 1 (6 oz) can unsalted tomato paste
• 1/4 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.

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 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

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.

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