Mustard and bean hotpot

Recipe from: 8/1/1999 12:00:00 AM
Ingredients 10
Servings 4
Time 15 minutes

Ingredients

  • 90
    g
    black-;eyed beans soaked overnight, drained and rinsed
  • 120
    g
    butter beans soaked overnight, drained and rinsed
  • 90
    g
    red beans soaked overnight, drained and rinsed
  • 30
    ml
    olive oil
  • 4
    onions, peeled and cut into eighths
  • 2
    cans chopped tomatoes
  • 300
    g
    cubed and peeled pumpkin
  • 45
    ml
    dry mustard
  • 45
    ml
    molasses or black treacle
  • 15
    ml
    chopped fresh origanum
 

Method

3 hours plus soaking
 
Put all beans into a large pan. Cover with cold water and bring to the boil for 10 minutes. Reduce heat and simmer gently for 30 minutes or until beans are nearly soft. Heat oil in an ovenproof casserole and coat onions well. Cover with beans. Top with pumpkin chunks. Mix mustard and molasses with tomato juice and pour over casserole. Simmer for two hours. The bean sauce should be reduced and thick. Serve with plenty of bread to mop up the juices. (This hotpot will improve if made a day ahead. Reheat gently on the stove or in a moderate oven.
 

Read more on: pulses
 

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