Vegetable and bean hotpot

Yield: 3 servings

Measure Ingredient
2 \N Medium-sized leeks
2 \N Carrots
1 \N Red pepper
125 grams Button mushrooms; (4oz)
3 tablespoons Olive oil
2 tablespoons Wholemeal flour
1 \N 400 gram can chopped tomatoes; (13oz)
150 millilitres Vegetable stock or water; ( 1/4 pint)
1 \N 432 gram can mixed pulses or red kidney beans; (14oz)
½ teaspoon Dried thyme
2 \N Bay leaves
\N \N Salt and freshly ground black pepper
3 \N Medium-sized potatoes
25 grams Butter; melted (1oz)

Preheat the oven to 190øC/375øF/Gas Mark 5.

Trim the leeks, then cut into thick slices. Wash well in a colander. Peel the carrots and cut into slices or sticks.

Halve the pepper, remove the core and shake out the seeds, then cut into slices. Cut the mushrooms in half.

Heat the oil in a large saucepan and fry the leeks, carrots, pepper and mushrooms for about 5 minutes until softened.

Stir in the flour, then add the tomatoes, vegetable stock and the liquid from the beans. Bring to the boil and add the herbs and bay leaves.

Season to taste, simmer for about 5 minutes, then add the beans. Pour into a medium size casserole dish.

Peel the potatoes and cut into very thin slices. Arrange these on top of the casserole in overlapping circles.

Brush with melted butter and place in the preheated oven on the middle oven shelf uncovered for 1 hour, or until the potatoes are golden and crisp.

Converted by MC_Buster.

NOTES : A great meat-free main meal that is tasty and wholesome.

Converted by MM_Buster v2.0l.

Similar recipes