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Microwave spicy bean, potato and pepper hash

Why it worksPouring away the water after the potatoes cook lets the spices cling to them, instead of turning into a thin soup.

Ingredients

• 500 g potatoes
• 400 g kidney beans
• 300 g sweetcorn
• 160 g bell pepper
• 100 g onions
• 3 g ground cumin
• 3 g paprika
• 15 ml sunflower oil
• 30 g spring onions

Method

1. Cut the potatoes into 1.5 cm cubes. Put them in a large microwave-safe bowl with 3 tablespoons of water and a pinch of salt. Cover with a plate and microwave on full power for 8 minutes, stirring halfway. Pour away any water.
2. Chop the pepper and the onion. Stir them into the potatoes with the oil, the cumin and the paprika. Cover and microwave for 4 minutes, stirring halfway.
3. Stir in the drained kidney beans and sweetcorn. Cover and microwave for 3–4 minutes, until the potatoes are soft and it is hot all the way through.
4. Taste and add salt. Serve with sliced spring onions on top.

A portion: about 600 kcal · 21 g protein · 95 g carbs · 11 g fat