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.


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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