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Good Food

Spicy Bean Hot Pot

Serves 4


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.