Bean Hotpot

For five people (quantities for ten are given below)

100g dried broad beans
100g dried red kidney beans
100g dried black-eye beans
4 medium-sized potatoes (about 800g)
1 tbsp vegetable oil
1 medium-sized onion, chopped
1 kg/L Passata (Italian tomato sauce – sold in supermarkets)
or 3 x 400g cans chopped tomatoes (with their liquid)
1 tsp chilli powder
2 tsp granulated or caster sugar
salt
5 green chillies
200g sliced white or wholemeal bread
1 tbsp chopped cashews or peanuts
1 tbsp chopped fresh coriander leaves
1 tsp lemon juice
vegetable oil for deep-fat frying

Method

1. Soak the beans together overnight in large saucepan of water.
2. Drain the soaking water and add enough cold water to cover, approximately 5cm above the top of the beans. Bring to the boil and boil, over high heat, for 10 minutes.
3. Reduce the heat to low, cover the pan and simmer for about 1½ hours or until the beans are tender, topping up with warm water to cover, as necessary.
4. Meanwhile, peel and boil the potatoes until tender. Drain, mash and reserve them.
5. When the beans are tender, melt the vegetable oil in a saucepan and fry the chopped onion in it for 1 minute. Stir in the passata or chopped tomatoes, the chilli powder, sugar and salt to taste.
6. Drain away most of the water from the beans. Add the passata or chopped tomato mixture to the beans. Split two of the chillies lengthways and add them to the pan. Bring to the boil and cook over low heat for 10-15 minutes.
7. Remove the crusts from the bread then quickly dip the slices in water. Squeeze out and crumble the bread. Mix the bread with the nuts, chopped coriander and lemon juice.
8. Chop the remaining chillies and add them to the mashed potatoes with the bread mixture. Make sure the ingredients are thoroughly combined. Add salt to taste.
9. Shape the mixture into balls about the size of whole walnuts. Heat the oil in a deep-fat fryer or large pan then fry the potato balls until golden. Drain on absorbent kitchen paper.
10. Add the potato balls to the bean mixture and serve.

Each serving provides:
Kcal: 400kcal
Protein: 14.2g
Fat: 8.5g (of which saturated fat: 4.4g)
Carbohydrate: 64.3g (of which sugars: 18.5g)
Fibre: 3.8g

Nutrition Point:

a) This recipe is a source of vitamin A, vitamin C and vitamin E.

Serving Suggestion:

a) Chunks of warm wholemeal bread and a salad would be great served with this dish.

For ten people

200g dried broad beans
200g dried red kidney beans
200g dried black-eye beans
8 medium-sized potatoes (about 1.6kg)
2 tbsp vegetable oil
2 medium-sized onions, chopped
2 kg/L passata (Italian tomato sauce – sold in supermarkets)
or 5 x 400g tins of chopped tomatoes (with their juice)
2 tsp chilli powder
4 tsp granulated or caster sugar
salt
10 green chillies
400g sliced white or wholemeal bread
2 tbsp chopped cashews or peanuts
2 tbsp chopped fresh coriander leaves
2 tsp lemon juice
vegetable oil for deep-fat frying

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