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Quick Cheese And Vegetable Hot-Pot With Haricot Beans

Veg.Magic's picture
  Haricot beans 1 Cup (16 tbs)
  Carrots 2 Large
  Potatoes 4 Medium
  Butter 2 Ounce
  Tomato puree 3 Tablespoon
  Stock/Hot water 1 Pint
  Onion 1 Large
  Mushrooms 2
  Tomatoes 3
  Cider vinegar 1 Tablespoon
  Seasoning To Taste

Soak the beans for 12 hours.
Wash and prepare the vegetables.
These may be any that are available and will vary with the seasons.
Leeks, peas, broad or green beans, spring or green onions, etc., cut or sliced to suitable sizes.
Brown sliced onions in pan in hot butter.
Remove onions, then stir in the stock, puree and seasonings and simmer gently for a few minutes only.
Place the onion in a greased casserole dish, then tomatoes (canned tomatoes may be used), then the soaked beans, sliced carrots, chopped mushrooms and lastly the sliced potatoes.
Overlap these so that they form a crust.
Pour the liquor over 1/2 inch below the potatoes to prevent it bubbling over the sides.
Cover with lid or foil and cook in oven at 250°F.
for 31/2 hours or until beans are tender, removing lid for the last 15 minutes to brown potato crust.
Lentils may be used instead of beans, preferably the large brown kind.
These are washed well and picked over but not soaked.

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