Mustard and bean hotpot

Ideas
4 servings Prep: 15 mins, Cooking: 3 hrs
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Pulses

By Food24 November 03 2009
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Ingredients (10)

90.00 g black-eyed beans — soaked
120.00 g butter beans — soaked
90.00 g beans — red, soaked
30.00 ml fresh chillies — 573
4.00 onion — cut in 8
2.00 tinned tomatoes — chopped
300.00 g pumpkin — peeled, cubed
45.00 ml mustard — powder
45.00 ml molasses — or black treacle
15.00 ml fresh oregano — chopped
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Method:

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.



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