Name: Black Eyed Bean Hot Pot
Ingredients: 4 oz Black eyed beans; soaked overnight; 1 tb Oil; 1 Onion; peeled and chopped; 6 oz Carrots; chopped; 2 Bay leaves; 1 ts Caraway seeds; 4 oz Parsnips; chopped; 4 oz Swede; chopped; 12 oz Potatoes; scrubbed and; ; chopped; 6 oz Brussel sprouts; cut in half; 4 Tomatoes; peeled and chopped; 3 tb Red wine or 2tbsp / 30ml red wine vinegar; ; and 1tbsp water; 2 ts Fresh or 1tsp dried thyme; 2 ts Tamari; (fermented soya; ; sauce); Salt and black pepper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Veg3, Vegetarian	4	servings

INGREDIENTS

4	oz	Black eyed beans; soaked overnight
1	tb	Oil
1		Onion; peeled and chopped
6	oz	Carrots; chopped
2		Bay leaves
1	ts	Caraway seeds
4	oz	Parsnips; chopped
4	oz	Swede; chopped
12	oz	Potatoes; scrubbed and
		; chopped
6	oz	Brussel sprouts; cut in half
4		Tomatoes; peeled and chopped
3	tb	Red wine or 2tbsp / 30ml red wine vinegar
		; and 1tbsp water
2	ts	Fresh or 1tsp dried thyme
2	ts	Tamari; (fermented soya
		; sauce)
		Salt and black pepper

INSTRUCTIONS

1. Drain the black eyed beans. Boil them fast in fresh water for ten
minutes, then simmer until just tender, about 30-35 mins. Drain,
reserving 3/4pint of the cooking water.
2. Fry the onion in the oil until soft. Add the carrots, bay leaves
and caraway seeds and stir over the heat for a few minutes. Add the
swede, parsnip, potatoes and cook for a further 3-4 mins.
3. Add the brussel sprouts, cooked beans, tomatoes, red wine or
vinegar, bean stock and cook for 30 mins, or until the potatoes are
soft, in a covered saucepan. Add the thyme, tamari and seasoning and
cook for a further 15 mins. Serve hot.
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