|Dried chickpeas||1 Ounce|
|Dried haricot||1 Ounce|
|Dried black eyed beans||1 Ounce|
|Dried red kidney beans||1 Ounce|
|Butter||1⁄2 Ounce (About 15 Gram)|
|Onion||1 Small, chopped|
|Carrot||1 , sliced|
|Celery stick||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Canned tomatoes||8 Ounce (About 1 X 227 Gram Can)|
|Dried mixed herbs||1⁄2 Teaspoon|
|Cheddar cheese||3 Ounce, grated (About 15 Gram)|
Place the chick peas, haricot beans and black-eyed beans in a bowl and cover with cold water.
Place the kidney beans in a separate bowl and cover with water.
Leave to soak overnight.
Drain and place the chick peas, haricot beans and black-eyed beans in a saucepan; put the kidney beans in a separate pan (to avoid tinting the others pink).
Cover the pulses with fresh cold water.
Bring to the boil and boil steadily for 10 minutes.
Lower the heat, cover and simmer for 40 minutes or until tender.
Drain, rinse under cold water, then drain.
Melt the butter in a saucepan, add the onion, carrot and celery and fry until soft.
Stir in the garlic, pulses, tomatoes with their juice, herbs and salt and pepper to taste.
Bring to the boil, cover and simmer for 1 to 1 1/4 hours, adding a little water if the mixture becomes dry.
Check the seasoning.
Transfer to a warmed serving dish.
Sprinkle with the cheese.