Test Kitchen - Red Kidney Bean Hash

I have to admit that when I started off with this recipe using the Test Kitchen ingredient of dark red kidney beans, I was aiming to make burger patties based on one of your suggestions on Facebook. However, as I noticed that my consistency was a little different and I wanted large pieces of the ingredients in my combination, I thought that it would make a better hash instead alongside some scrambled eggs. Think of it in a sense like a spicy vegan "corned beef hash" alternative. There was plenty of joined "mush" from the kidney bean texture but the dices of onion and mushroom along with the crispiness while cooking on the pan that it imitated, just a bit, the breakfast diner staple. I enjoyed it myself and hope you do too!

Step 1: Ingredients (yields 2-3 servings)

  • 1 can dark red kidney beans, drained and rinsed
  • 1/2 cup mushrooms, 1/4" dice
  • 1/2 medium yellow onion, 1/4" chop
  • 1 tsp parsley, finely minced
  • 1/4 tsp onion salt
  • 1/4 tsp red chili pepper flakes
  • 1/2 tsp paprika
  • oil

Step 2: Prepping the ingredients
Chop, dice, and mince ingredients as needed. Drain can of kidney beans and rinse a little bit. Place inside a mixing bowl, and mash kidney beans until about 75% are mashed. The remaining ones will help with the texture. Add all ingredients together except for oil and combine well. Place enough oil in a large pan to barely cover the bottom and heat at medium-high. Add bean mix.

Step 3: Finishing
You'll cook it similarly to a hash where you leave it on the heat a little long. That way, you can build up a crisp along the edges. Flip over every few minutes. You'll be done once the onions turn translucent. Serve by itself or with eggs, and enjoy the spiciness and brightness from the herbs and spices!

This week's Test Kitchen ingredient: Southern giant curled mustard greens
"Brassica juncea, mustard greens, Indian mustard, Chinese mustard, or leaf mustard is a species of mustard plant. Subvarieties include southern giant curled mustard, which resembles a headless cabbage such as kale, but with a distinct horseradish-mustard flavor. Brassica juncea is more pungent than the closely related Brassica oleracea greens (kale, cabbage, collard greens, et cetera), and is frequently mixed with these milder greens in a dish of "mixed greens", which may include wild greens such as dandelion. As with other greens in soul food cooking, mustard greens are generally flavored by being cooked for a long period with ham hocks or other smoked pork products. Mustard greens are high in vitamin A and vitamin K." [Wikipedia]

These were beautiful when I saw them in the grocery store, so I couldn't resist buying a head of it. What do you think I should do with it? Any thoughts? Share on Facebook when the picture goes live!

Photography by Minerva Thai.