Ingredients
200g black eyed beans
1 bay leaf
1 medium onion
2 carrots
1 stick celery
400g boiled potatoes
1 clove garlic
1tbs oil
250ml veg stock/water
2tbs tomato puree
1 tsp Marmite
1tsp mixed herbs
Method
1. Wash beans and soak overnight.
Cook with bay leaf until tender (about 20 to 35 mins).
Chop vegetables press the garlic and cook gently together in the oil until just
beginning to soften.
Add purée drained beans and herbs and mix well together.
2. Place bean mixture in a greased pie-dish and cover with boiled potatoes
thinly sliced and dot with margarine.
3. Bake at 400°F/200°C/Gas
Mark 6 for 30 mins.
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