Recipe by Moor Driver
A very hearty and tasty vegetarian main dish. Great with some crusty bread. You can vary the beans to suit your tastes.
Top Review by MissChiChi
I don't know what went wrong with this, because I made it exactly as written, only omitting the mushrooms. I was looking forward to a nice vegetarian dinner but we couldn't even finish our plates. There are so many ingredients in the sauce that it was very unpalatable and I won't make it again.
- 1 lb potato, unpeeled
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1⁄3 cup flour
- 1 1⁄4 cups tomato puree (or passata)
- 2⁄3 cup apple juice, unsweetened
- 1⁄4 cup brown sugar
- 1⁄4 cup ketchup
- 1⁄4 cup dry sherry
- 1⁄4 cup cider vinegar
- 1⁄4 cup soy sauce
- 14 ounces lima beans, canned
- 14 ounces flageolet beans, canned
- 14 ounces chickpeas, canned
- 6 ounces green beans, chopped & blanched
- 8 ounces shallots, sliced and blanched
- 8 ounces mushrooms, sliced
- 1 tablespoon thyme, chopped
Directions See How It's Made
- Preheat the oven to 400°F.
- Thinly slice the potatoes and parboil them for 4 minutes. Drain the potatoes thoroughly, toss them in the oil so they are lightly coated all over and set aside.
- Place the butter, flour, tomato puree, apple juice, brown sugar, ketchup, sherry, 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.
- Rinse and drain the beans and chickpeas and add to the sauce with all the remaining ingredients. Mix well.
- Spoon the bean mixture into the casserole.
- Arrange the potato slices over the top of the bean mixture, overlapping them slightly and completely covering.
- 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 cooking time to lightly brown the potatoes.