Hash Brown Potatoes with Baked Beans

Free on Green
If using milk as healthy extra

Serves 6


For the baked beans

225g dried navy beans, soaked overnight
150 ml vegetable stock
2.5g dried mustard
1 onion, chopped
30ml (2 tbsp) dark molasses
225g tomatoes, peeled, chopped
15ml tomato puree
15g fresh chopped basil
ground black pepper

For the Potato Cakes

675g peeled, cubed potatoes
30ml semi skimmed milk
1 onion, chopped
1 garlic clove, crushed
Fry light

Drain the soaked beans and rinse well under cold water. Drain and put in a large saucepan with 475 ml water. Bring the beans to the boil and boil rapidly for 10 minutes. Reduce the heat to simmer, cover and cook for 1 hour or until the beans are cooked, topping with water if necessary.

Drain the beans and return them to the pan. Stir in the vegetable stock, dried mustard, onions, molasses, tomatoes, tomato puree and basil. Season well and cook for 15 minutes or until the vegetables have cooked.

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.

Add the onion and garlic, mixing well and form into twelve equal sized cakes. Spray a non stick frying pan with fry light. Cook the potato cakes for 15 to 20 minutes, turning once until golden brown. Serve hot with the baked beans.