Spiced bean and herb hash

SERVES 4

Ingredients:

1 tsp olive oil, plus extra as needed

1 tbsp butter

1 red onion, coarsely chopped

handful of fresh thyme sprigs, leaves picked

1lb (450g) russet (baking) potatoes, peeled and cubed

1 x 14oz (400g) can chili beans

2/3 cup hot vegetable stock

handful of flat-leaf parsley, finely chopped

sea salt and freshly ground black pepper

Method:

1 Heat the oil and butter in a nonstick frying pan over low heat. Add the onion, a pinch of salt, and the thyme leaves, and cook for about 5 minutes until the onion is soft.

2 Add the potatoes and cook until lightly browned at the edges you may need to add more olive oil to accomplish this.

3 When the potatoes are nearly tender about 15 minutes stir in the chili beans. Pour in the hot stock and simmer for 10 minutes. Stir in the parsley and season well with salt and pepper. Serve hot.

Spiced bean and herb hash