Black Eyed Bean Hotpot

Ingredients:
4 oz (110g) black eyed beans, soaked overnight
1 tbsp (15ml) oil
1 onion, peeled and chopped
6 oz (175g) carrots, chopped
2 bay leaves
1 tsp (5ml) caraway seeds
4 oz (110g) parsnips, chopped
4 oz (110g) swede, chopped
12 oz (350g) potatoes, scrubbed and chopped
6 oz (175g) brussel sprouts, cut in half
4 tomatoes, peeled and chopped
3 tbsp (45ml) red wine or 2 tbsp (30ml) red wine vinegar and 1 tbsp water
2 tsp (10ml) fresh or 1tsp dried thyme
2 tsp (10ml) tamari (fermented soya sauce)
salt and black pepper

Method:

1. Drain the black eyed beans.

2. Boil them fast in fresh water for ten minutes, then simmer until just tender, about 30-35 mins. Drain, reserving ¾pint of the cooking water.
3. Fry the onion in the oil until soft.

4. Add the carrots, bay leaves and caraway seeds and stir over the heat for a few minutes.

5. Add the swede, parsnip, potatoes and cook for a further 3-4 mins.
6. Add the brussel sprouts, cooked beans, tomatoes, red wine or vinegar, bean stock and cook for 30 mins, or until the potatoes are soft, in a covered saucepan.

7. Add the thyme, tamari and seasoning and cook for a further 15 mins. Serve hot.