bean & bacon hash
 

A guaranteed hunger-buster that can be easily doubled to serve a crowd - perfect for a weekend breakfast, brunch or hearty lunch. You could even throw in some eggs, sprinkle with grated Cheddar and get the kids involved in preparing this wholesome breakfast. Also delicious without the bacon - just add ¼ teaspoon more salt.

serves 4

1-2 tablespoons butter or coconut oil
3-4 rashers of unsmoked bacon, chopped
1 large onion or leek, diced
¼ Savoy cabbage, leaves shredded
1 teaspoon ground cumin
2 teaspoons sweet smoked paprika
¼ teaspoon sea salt
¼ teaspoon white or black pepper
1 x 400g tin of cannellini or borlotti beans, drained and rinsed
100g fresh tomatoes, diced, or ½ x 400g tin of chopped tomatoes, drained

Melt ½ tablespoon of the butter or coconut oil in your largest frying pan and fry the bacon and onion or leek together over a medium heat for 3-4 minutes until the bacon is browned and the onion/leek softened.

Tip in the shredded cabbage and cook for a further 2-3 minutes until just tender. Remove everything from the pan and set to one side.

Melt the rest of the butter/coconut oil in the pan and briefly fry the spices and seasoning. Add the remaining ingredients and fry for a further 4-5 minutes, stirring continuously and roughly mashing the beans with the back of the spoon.

Fold in the cabbage and bacon mix and fry for another couple of minutes to heat through. Serve immediately