Recipe for Black Eyed Bean Hot Pot 
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Yield:
4 servings
Ingredients:
Amount Ingredient
4 oz Black eyed beans, soaked overnight
1 tbl Oil
1 x Onion, peeled and chopped
6 oz Carrots, chopped
2 x Bay leaves
1 tsp Caraway seeds
4 oz Parsnips, chopped
4 oz Swede, chopped
12 oz Potatoes, scrubbed and chopped
6 oz Brussel sprouts, cut in half
4 x Tomatoes, peeled and chopped
3 tbl Red wine or 2tbsp / 30ml red wine vinegar and 1tbsp water
2 tsp Fresh or 1tsp dried thyme
2 tsp Tamari, (fermented soya sauce)
Instructions:
Instructions: 1. Drain the black eyed beans. Boil them fast in fresh water for ten minutes, then simmer until just tender, about 30-35 mins. Drain, reserving 3/4pint of the cooking water.

2. Fry the onion in the oil until soft. Add the carrots, bay leaves and caraway seeds and stir over the heat for a few minutes. Add the swede, parsnip, potatoes and cook for a further 3-4 mins.

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

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