Recipe - Black Eyed Bean Hot Pot

4 ounce Black eyed beans; soaked
overnight
1 tablespoon Oil
1 Onion; peeled and chopped
6 ounce Carrots; chopped
2 Bay leaves
1 teaspoon Caraway seeds
4 ounce Parsnips; chopped
4 ounce Swede; chopped
12 ounce Potatoes; scrubbed and
; chopped
6 ounce Brussel sprouts; cut in half
4 Tomatoes; peeled and chopped
3 tablespoon Red wine or 2tbsp / 30ml red
wine vinegar
; and 1tbsp water
2 teaspoon Fresh or 1tsp dried thyme
2 teaspoon Tamari; (fermented soya
; sauce)
Salt and black pepper

1. Drain the black eyed beans. Boil them fast in fresh water for ten
minutes, then simmer until just tender, about 3035 mins. Drain,
reserving 3/4pint of the cooking water.

2. Fry the onion in the oil until soft. Add the carrots, bay leaves
and caraway seeds and stir over the heat for a few minutes. Add the
swede, parsnip, potatoes and cook for a further 34 mins.

3. 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. Add the thyme, tamari and seasoning and
cook for a further 15 mins. Serve hot.

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