It always seems that during January and the first part of February the week is gone in a flash, a whirl of play, chat and fun, with seemingly little time for much else. Truth be told, we've only just managed to finish the post-Christmas sort out, with several charity shop trips and lots of recycling bins, and the acquisition of yet more storage boxes to stack in the garage. Just crazy. Thank goodness for quick and easy meals, with child-friendly carbs straight from the freezer!
We've been working with McCain to create a wholesome family recipe for an ordinary lunch or dinner now that everything is finally 'back to normal', and came up with this Mexican Bean Hash served on McCain Rustic Chips. Our girls like a bit of spice, but you can adjust the flavour according to your little ones' tastes. We usually go for potato wedges or sweet potato chips, so these Rutic Chips were new for us, and they're great. The girls loved the extra flavour from the skins being left on, and of course a chunky chip always go down well.
Sophia and I made the bean hash, and you can see how we got on below in our very first vlog! We love recipes that are adaptable to different tastes and choices, so loved the versatility of this one which meant mummy and daddy could up the chilli with some jalapenos, Steve could have an egg baked on top of his, and Sophia could add as much avocado as she could get her hands on! The full recipe is below the video. Enjoy!
Mexican Bean Hash
McCain Rustic Chips
1 medium onion, finely diced
1 red pepper, diced
2 tablespoons olive oil
1-2 teaspoons of cajun spice (to taste)
1 can red kidney beans, drained
1 can sweetcorn
1 can chopped tomatoes
4 eggs (optional)
a few jalapeno slices from a jar
Serves 2 adults and 2-3 children
1. Cook the McCain Rustic Chips according to packet instructions. (McCain potato wedges or jacket potatoes would also work well with the hash.)
2. Gently fry the onion and red pepper in olive oil until soft, but not browned.
3. Add the cajun spice, sweetcorn, beans and tomatoes and stir well. Season to taste.
4. Bring the bean mixture to the boil, then reduce the heat to allow it to simmer, lid on, for 10 minutes. The beans will soften and start to break down slightly.
5. Remove the lid and turn up the heat to a rolling boil for 5 minutes. The liquid will begin to evaporate.
6. If using the eggs, oil four ramekins or cocotte dishes, then place two large spoonfuls of the bean mixture in each. Make a small well in the middle and crack an egg into each. Bake in the oven alongside the chips for 5-6 minutes.
7. Make a stack of Rustic Chips on the plate and turn out the baked eggs on top. If not using the eggs, simply place a spoon or two of bean hash on top of the chips. Top with grated Cheddar, avocado and jalapenos as desired to serve.
For younger children and toddlers, it is easier to serve the bean hash and chips separately as we did with Tatiana's here: