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Bean Casserole

  • 4 oz aduki beans (or whatever you like), soaked overnight
  • 2 oz butter
  • 1 chopped onion, 2 garlic cloves crushed
  • 2 leeks, trimmed and sliced
  • 3 carrots, chopped
  • 4 oz mushrooms sliced
  • 4 oz courgettes, sliced
  • 1-2 tsp green barley grass powder
  • 1 red pepper, sliced
  • Paprika, cayenne pepper
  • 2 tbsp wholemeal flour
  • Half pint vegetable stock
  • Splash of tamari
  • Tomato puree 1 tbsp
  • 1lb chopped tomatoes (tinned will do)
  1. Boil beans until tender: reserve liquid for stock.
  2. Heat butter, cook onion for a minute or two, then add garlic, leeks, carrot, mushrooms, courgettes and pepper and cook gently for 4 minutes.
  3. Stir in paprika, cayenne and flour.
  4. Add stock, soy, puree, chopped tomatoes and seasoning. Simmer for 10 minutes.
  5. Add beans, cover with lid and cook gently for 20 minutes. Stir in the green barley grass powder just before serving.
  6. Making a few dumplings and sticking on top for the last 20 minutes is very popular with children...