Butter Bean Hotpot

Butter Bean Hotpot  

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Serves 4

It is essential that the butter beans are soaked overnight.  You can use canned beans but they tend to break down during cooking.

225g butter beans, soaked overnight

2 red onions, finely sliced

2 garlic cloves, crushed

4 rashers Quorn deli slices, chopped

450g potatoes, peeled & sliced

450g cooking apples peeled & sliced

2 fresh sage leaves

1 tbsp chopped fresh thyme or ½ tbsp dried

1 litre veg stock

salt & pepper

2 tbsp chopped fresh parsley

Drain the beans and rinse well in plenty of cold water.  Place in a pan and cover with fresh cold water.  Bring to the boil and boil for 10 mins.  Reduce heat and simmer for 40 mins until tender, then drain.

Preheat oven to Gas 2/150ºC/300ºF.

In a non-stick pan, dry fry the onions and garlic until soft, 2-3 mins.  Add the Quorn delice slices and season well with black pepper.

Spray a casserole dish with frylight.  add the cooked ingredients in layers, starting with a layer of potatoes, followed by apples, beans and onion mix, sprinkling each layer with sage and thyme.  Finish with a layer of potatoes.

Pour in the stock, cover with foil or a lid.  Bake in the centre of the oven for 1½ - 2 hours.

20 mins before the end of cooking time, remove the lid to allow the potatoes to brown.

Just before serving sprinkle with chopped fresh parsley.  Serve with a selection of fresh vegetables.