Spicy Bean Hot Pot
|Button mushrooms||8 Ounce (225 Gram, 3 Cups)|
|Sunflower oil||15 Milliliter (1 Tablespoon)|
|Onions||2 , sliced|
|Garlic||1 Clove (5 gm), crushed|
|Red wine vinegar||15 Milliliter (1 Tablespoon)|
|Canned chopped tomatoes||14 Ounce (400 Gram)|
|Tomato puree||15 Milliliter (1 Tablespoon)|
|Worcestershire sauce||15 Milliliter (1 Tablespoon)|
|Whole grain||15 Milliliter (1 Tablespoon)|
|Soft dark brown sugar||15 Milliliter (1 Tablespoon)|
|Vegetable stock||8 Fluid Ounce (250 Milliliter, 1 Cup)|
|Canned red kidney beans||14 Ounce, drained (400 Gram)|
|Haricot beans/Cannellini beans||14 Ounce, drained (400 Gram)|
|Raisins||3 Ounce (75 Gram, 1/2 Cup)|
|Black pepper||To Taste|
|Chopped parsley||1 Tablespoon (To Garnish)|
1. Wipe the mushrooms, then cut them into small pieces. Set aside.
2. Heat the oil in a large saucepan or flameproof casserole, add the onions and garlic and cook over a gentle heat for 10 minutes until soft.
3. Add all the remaining ingredients except the mushrooms and seasoning. Bring to the boil, lower the heat and simmer for 10 minutes.
4. Add the mushrooms and simmer for 5 minutes more. Stir in salt and pepper to taste. Transfer to warm plates and sprinkle with parsley.