Black Eyed Bean Hotpot

Ingredients:

• 4 oz (110g) black eyed beans, soaked overnight
• 1 tbsp (15ml) oil
• 1 onion, peeled and chopped
• 6 oz (175g) carrots, chopped
• 2 bay leaves
• 1 tsp (5ml) caraway seeds
• 4 oz (110g) parsnips, chopped
• 4 oz (110g) swede, chopped
• 12 oz (350g) potatoes, scrubbed and chopped
• 6 oz (175g) brussel sprouts, cut in half
• 4 tomatoes, peeled and chopped
• 3 tbsp (45ml) red wine or 2 tbsp (30ml) red wine vinegar and 1 tbsp water
• 2 tsp (10ml) fresh or 1tsp dried thyme
• 2 tsp (10ml) tamari (fermented soya sauce)
• salt and black pepper

Procedure:

1. Drain the black eyed beans.
2. Boil for ten minutes, then simmer until tender, about 30-35 mins. Drain, reserving ¾ pint of the cooking water.
3. Fry the onion in the oil until soft.
4. Add the carrots, bay leaves and caraway seeds and stir over the heat for a few minutes.
5. Add the swede, parsnip, potatoes and cook for a further 3-4 mins.
6. Add the brussel sprouts, cooked beans, tomatoes, red wine or vinegar, bean stock and cook for 30 mins, or until the potatoes are soft, in a covered saucepan.
7. Add the thyme, tamari and seasoning and cook for a further 15 minutes. Serve hot.

Makes 4 Servings