Recipe for Vegetable and Bean Hotpot 
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Yield:
3 servings
Ingredients:
Amount Ingredient
2 med -sized leeks
2 x Carrots
1 x Red pepper
125 gm Button mushrooms, (4oz)
3 tbl Olive oil
2 tbl Wholemeal flour
1 x 400 gram can chopped tomatoes, (13oz)
150 ml Vegetable stock or water, ( 1/4 pint)
1 x 432 gram can mixed pulses or red kidney beans, (14oz)
1/2 tsp Dried thyme
2 x Bay leaves
Salt and freshly ground black pepper
3 med -sized potatoes
Instructions:
Instructions: Preheat the oven to 190 C/375 F/Gas Mark 5.

Trim the leeks, then cut into thick slices. Wash well in a colander. Peel the carrots and cut into slices or sticks.

Halve the pepper, remove the core and shake out the seeds, then cut into slices. Cut the mushrooms in half.

Heat the oil in a large saucepan and fry the leeks, carrots, pepper and mushrooms for about 5 minutes until softened.

Stir in the flour, then add the tomatoes, vegetable stock and the liquid from the beans. Bring to the boil and add the herbs and bay leaves.

Season to taste, simmer for about 5 minutes, then add the beans. Pour into a medium size casserole dish.

Peel the potatoes and cut into very thin slices. Arrange these on top of the casserole in overlapping circles.

Brush with melted butter and place in the preheated oven on the middle oven shelf uncovered for 1 hour, or until the potatoes are golden and crisp.

NOTES : A great meat-free main meal that is tasty and wholesome.

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