Bean Provencal

MAIN COURSE
A recipe from France which is flavoursome enough to appeal to your non-vegan guests.
Ingredients
6 ozs 175g kidney beans
2 Tblsp oil
3 ozs 75g sliced mushrooms
1 leek, sliced
1 clove garlic, crushed
14 ozs 400g tin of tomatoes
1 tsp mixed herbs
1 Dsp miso or yeast extract
1/4 pt 150 mls vegetable stock
salt and pepper
Method
Soak beans overnight in plenty of cold water, rinse. Place in a pan with salty water and bring to the boil. Cover and boil rapidly for 10 minutes. Drain. Discard the water.
Fry mushrooms, leeks and garlic in oil for 5 minutes. Add tomatoes, herbs, seasoning, miso and stock. Add beans, cover and simmer for 30 minutes.
Serve with rice or pasta and a salad.
Serves 4 people.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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