Sweet and Sour Mixed Bean Hot Pot
[Made this tonight and it was DELICIOUS. From Vegetarian: The Greatest Ever Vegetarian Cookbook.]
1 pound unpeeled potatoes
1 tablespoon olive oil
3 tablespoons (3/8 stick)
1/3 cup whole wheat flour
1 1/4 cups tomato sauce
2/3 cup unsweetened apple juice
1/4 cup each brown sugar, ketchup, cider vinegar, and soy sauce
1 4 oz can lima beans
1 4 oz can flageolet beans
1 4 oz can chickpeas
6 oz green beans, chopped
8 oz shallots, sliced
8 oz mushrooms, sliced
1 tbsp each fresh thyme and marjoram, chopped
salt and freshly ground black pepper
sprigs of fresh herbs, to garnish
1. Preheat the oven to 400. Thinly slice the potatoes and part-boil them for 4 minutes. Drain the potatoes thoroughly, toss them in the oil so they are lightly coated all over and set aside.
2. Place the butter, flour, tomato juice, apple juice, sugar, ketchup, vinegar, and soy sauce in a saucepan. Heat gently, whisking constantly, until the sauce comes to a boil and thickens. Simmer gently for 3 minutes, stirring occasionally. Keep warm while you add the beans.
3. Rinse and drain the lima beans, flageolet beans, and chickpeas and add to the sauce with with all the remaining ingredients except the herb garnish. Mix well.
4. Spoon the bean mixture into a casserole dish.
5. Arrange the potato slices over the top of the dish, overlapping them slightly and completely covering the bean mixture.
6. Cover the casserole with foil and bake for about 1 hour, until the potatoes are cooked and tender. Remove the foil for the last 20 minutes of the cooking time, to lightly brown the potatoes. Serve garnish with fresh herb sprigs.
1 pound unpeeled potatoes
1 tablespoon olive oil
3 tablespoons (3/8 stick)
1/3 cup whole wheat flour
1 1/4 cups tomato sauce
2/3 cup unsweetened apple juice
1/4 cup each brown sugar, ketchup, cider vinegar, and soy sauce
1 4 oz can lima beans
1 4 oz can flageolet beans
1 4 oz can chickpeas
6 oz green beans, chopped
8 oz shallots, sliced
8 oz mushrooms, sliced
1 tbsp each fresh thyme and marjoram, chopped
salt and freshly ground black pepper
sprigs of fresh herbs, to garnish
1. Preheat the oven to 400. Thinly slice the potatoes and part-boil them for 4 minutes. Drain the potatoes thoroughly, toss them in the oil so they are lightly coated all over and set aside.
2. Place the butter, flour, tomato juice, apple juice, sugar, ketchup, vinegar, and soy sauce in a saucepan. Heat gently, whisking constantly, until the sauce comes to a boil and thickens. Simmer gently for 3 minutes, stirring occasionally. Keep warm while you add the beans.
3. Rinse and drain the lima beans, flageolet beans, and chickpeas and add to the sauce with with all the remaining ingredients except the herb garnish. Mix well.
4. Spoon the bean mixture into a casserole dish.
5. Arrange the potato slices over the top of the dish, overlapping them slightly and completely covering the bean mixture.
6. Cover the casserole with foil and bake for about 1 hour, until the potatoes are cooked and tender. Remove the foil for the last 20 minutes of the cooking time, to lightly brown the potatoes. Serve garnish with fresh herb sprigs.