Beautifully Real Food review + Turmeric Baked Beans, Potato Hash & Sauteed greens
Recipe type: Breakfast/ lunch
Serves: Serves 2
  • For the potato hash:
  • 3 medium- large potatoes, peeled and chopped
  • 1 tablespoon vegan butter
  • For the baked beans:
  • 2 teaspoons coconut oil
  • 1 red onion, finely diced
  • 1 garlic clove, minced
  • 1 x 400g (14 ounce) can haricot (navy) beans, rinsed and drained*
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon coconut sugar
  • 1-2 teaspoons vegetable bouillon or paste (page 200)
  • 125 ml (1/2 cup) tomato purée (paste)
  • ½ x 400g (14oz) can chopped tomatoes
  • 1 tablespoon coconut cream
  • salt and pepper, to taste
  • To serve:
  • Sautéed (or raw) greens and mushrooms
  • Hummus
  • Sesame seeds optional
  • Salt-and-pepper
  • * Feel free to substitute with any white beans
  1. Prepare the hash by chopping the potatoes and boiling until tender. Remove from heat and rinse in water.
  2. In a nonstick frying pan simply fry the potatoes with the vegan butter over and medium heat until the potatoes are slightly crispy and broken up.
  3. For the baked beans, heat up the coconut oil in a nonstick frying pan and saute the onion and garlic until fragrant and browned.
  4. Add the beans, spices, coconut sugar, vegetable stock, tomato purée and canned tomatoes. Simmer for 5-6 minutes over a medium heat.
  5. Add the coconut cream and stir in. Remove from the heat and serve. Season to taste.
  6. Serve the beans and potato hash with sautéed (or raw) greens and mushrooms of choice. Finish with hummus, sesame seeds and salt-and-pepper.
Recipe by The Good Food Goddess at