PEASANT'S
POT
Serves: three-four
Preparation time: 25 minutes (plus soaking for beans)
Cooking time: 1½-2 hours.
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.
225g/½lb
dried mixed beans (butter beans, red kidney beans and flageolet
beans washed,
soaked overnight and drained)
alternatively use 450g/1lb of tinned beans
1 large onion, finely sliced
15ml/1tbsp vegetable oil
450g/1lb mixed root vegetables, cubed
1 small green pepper, de-seeded and sliced
1 x 400g/14oz can chopped tomatoes
1tbsp tomato purée
7.5ml/1½tsp Marmite yeast extract
300ml/½pint boiling water
salt & freshly ground black pepper
2tbsp chopped fresh mixed herbs (or 2tsp dried)
1 bay leaf
1.
Pre-heat the oven to 180°C/350°F/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 purée.
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.
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