Bean Hot Pot
|Haricot beans||10 Ounce, soaked overnight in water (315 Gram)|
|Onions||2 , finely chopped|
|Green pepper||1 , chopped|
|Tomatoes||1 Pound, chopped (500 Gram)|
|Water||4 Fluid Ounce (125 Milliliter)|
|Chopped fresh oregano||1 Tablespoon|
|Mild chili sauce||2 Teaspoon|
|Cheddar cheese||4 Ounce, grated (125 Gram)|
1. Preheat oven to 180°C (350°F/ Gas 4). Drain beans, put them in a saucepan with water to cover and bring to boil. Boil vigorously for 10 minutes, then simmer for 1 hour or until tender. Drain.
2. Heat oil in a saucepan, add onions and pepper and stir fry until tender. Stir in tomatoes, water, oregano and chilli sauce. Bring to the boil, then simmer until thickened. Stir in beans.
3. Spoon mixture into an ovenproof dish, sprinkle with the cheese and bake for 20 minutes.