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.
MAIN COURSE
Ingredients
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
Method
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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