Warm Bean Hash

     This recipe comes from December's Everyday Food Magazine.  For such a tiny magazine, it has a lot of really easy and practical ideas.  This dish is suppose to be served with halibut on top but I thought it sounded like it would be good on it's own-so that's just how I prepared it.

Warm Bean Hash

Ingredients
1 tbsp extra virgin olive oil
1/2 lb red potatoes, cut into 1/2 inch round pieces
2 medium carrots, chopped into 1/4 inch pieces
1/2 small onion, chopped
salt and pepper
1 can cannellini beans, rinsed and drained
1 tbsp red-wine vinegar
1 tsp parsley flakes or 2 tbsp fresh parsley

Method
1. In a large skillet, heat 1 tablespoon of oil over medium-high heat.  Add the potatoes, carrots, and onions then season with salt and pepper.  Cook for 12-15 minutes or until the vegetables are tender.  Stir occasionally. 
2.  Add the beans and vinegar and cook allow to cook for 1 minute.
3. Remove from heat and stir in the parsley.