|½ pounds||Dried mixed beans; (butter beans, red|
|; kidney beans and|
|; flageolet beans|
|; washed, soaked|
|; overnight and|
|; alternatively use|
|; 450g/1lb of tinned|
|1 large||Onion; finely sliced|
|1 tablespoon||Vegetable oil|
|1 pounds||Mixed root vegetables; cubed|
|1 small||Green pepper; de-seeded and|
|1||14 oz can chopped tomatoes|
|1 tablespoon||Tomato pur‚e|
|1½ teaspoon||Marmite yeast extract|
|1 pint||Boiling water|
|Salt & freshly ground black pepper|
|2 tablespoons||Chopped fresh mixed herbs; (or 2tsp dried)|
1. Pre-heat the oven to 180øC/350øF/Gas Mark 4. Rinse the drained beans, place in a saucepan and cover with fresh water. Bring to the boil and cook rapidly for 10 minutes. Lower the heat and continue to simmer the beans until needed.
2. In a very large flameproof casserole dish, cook the onion in the oil, over a low heat, until soft. Add the root vegetables and green pepper, and cook until soft.
3. Drain the beans and add to the pan with the tomatoes and tomato pure.
Dissolve the Marmite in the boiling water and add to the pan to cover all the ingredients. Season with salt, pepper and the herbs.
4. Bring to the boil, then cover. Transfer to the oven and cook for 1½-2 hours, until the beans are tender. Season to taste, and serve with steamed broccoli florets and jacket potatoes.
Converted by MC_Buster.
NOTES : A great way to start the week, this is also a good recipe for an informal weekend party. It can easily be prepared a day in advance and kept chilled.
Converted by MM_Buster v2.0l.
Random recipe of the day