Recipe - Vegetable And Bean Hotpot

2 Mediumsized leeks
2 Carrots
1 Red pepper
125 g Button mushrooms; (4oz)
3 tablespoon Olive oil
2 tablespoon Wholemeal flour
1 400 gram can chopped
tomatoes; (13oz)
150 ml Vegetable stock or water; (
One fourth pint)
1 432 gram can mixed pulses or
red kidney beans; (14oz)
One half teaspoon Dried thyme
2 Bay leaves
Salt and freshly ground
black pepper
3 Mediumsized potatoes
25 g 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 meatfree main meal that is tasty and wholesome.

Converted by MM_Buster v2.0l.