Spicy Bean Hot Pot
225g/8oz/3 cups button mushrooms
15ml/ 1 tbsp sunflower oil
2 onions, sliced
1 garlic clove, crushed
15ml/1 tbsp red wine vinegar
400g/14 oz can chopped tomatoes
15ml/ 1 tbsp tomato paste
15ml/ 1 tbsp Worchestershire sauce
15ml/ 1 tbsp wholegrain mustard
15ml/ 1 tbsp soft dark brown sugar
250ml/8 fl oz/ 1 cup vegetable stock
400g/14 oz can red kidney beans, drained
400g/14 oz can haricot or cannellini beans, drained
1 bay leaf
75g/3 oz/½ cup raisins
salt and black pepper
chopped fresh parsley, to garnish
Wipe the mushrooms, then cut them into small pieces. Set aside.
Heat the oil in a large saucepan or flameproof casserole, and the onions and garlic and cook over a gentle heat for 10 mins until soft. Add all the remaining ingredients except the mushrooms and seasoning. Bring to boil, lower the heat and simmer for 10 mins.
Add the mushrooms and simmer for 5 mins more. Stir in the salt and pepper to taste. Transfer to warm plates andsprinke with parsley.