Sweet & Sour Mixed Bean Hotpot
A very hearty and tasty vegetarian main dish. Great with some crusty bread. You can vary the beans to suit your tastes.
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INGREDIENTS
Nutrition- 1
- 1tablespoon olive oil
- 3tablespoons butter
- 1⁄3cup flour
- 1 1⁄4
- 2⁄3cup apple juice, unsweetened
- 1⁄4cup brown sugar
- 1⁄4cup ketchup
- 1⁄4cup dry sherry
- 1⁄4cup cider vinegar
- 1⁄4cup soy sauce
- 14
- 14
- 14
- 6
- 8
- 8
- 1
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DIRECTIONS
- 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.
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