Mustard and bean hotpot

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


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


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.

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