Bean and Tomato Hot-Pot

Got caught up in the Qantas grounding and was stranded in Alice Springs. A beautiful and interesting town to be stuck in. We hired bikes and cycled around the places of interest.
15ozs 400g tin red kidney beans
14ozs 400g tin tomatoes
2 Tblsp oil
2 onions, sliced
3 carrots, sliced
2 sticks celery, sliced
1 large leek, sliced and washed
2 cloves garlic, crushed
1/2pt 300mls vegetable stock
1 Tblsp yeast extract
salt and pepper
11/2 lbs 700g potatoes, sliced
1/2 ozs 12g vegan margarine
Heat the oil and fry the onions for 5 minutes. Add the carrots, celery, leeks and garlic and fry for 5 more minutes. Add kidney beans, tomatoes with juice, stock, yeast extract and salt and pepper to taste. Mix well.
Place in a casserole dish. Arrange the potato slices over the top and sprinkle with salt and pepper. Dot with margarine and cover. Place in oven 350F, 180C or Gas Mark 4 for 2 hours. Remove lid for last 30 minutes to brown potatoes
Serves 4 people.

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