Bean Provencal

A recipe from France which is flavoursome enough to appeal to your non-vegan guests.
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
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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