Sweet & Sour Mixed Bean Hotpot

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1 lb potato, unpeeled
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1/3 cup flour
• 1 1/4 cups tomato puree (or passata)
• 2/3 cup apple juice, unsweetened
• 1/4 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup dry sherry
• 1/4 cup cider vinegar
• 1/4 cup soy sauce
• 14 ounces lima beans, canned
• 14 ounces flageolet beans, canned
• 14 ounces chickpeas, canned
• 6 ounces green beans, chopped & blanched
• 8 ounces shallots, sliced and blanched
• 8 ounces mushrooms, sliced
• 1 tablespoon thyme, chopped

Recipe

• 1 preheat the oven to 400°f.
• 2 thinly slice the potatoes and parboil them for 4 minutes. drain the potatoes thoroughly, toss them in the oil so they are lightly coated all over and set aside.
• 3 place the butter, flour, tomato puree, apple juice, brown sugar, ketchup, sherry, vinegar and soy sauce in a saucepan. heat gently, whisking constantly until the sauce comes to a boil and thickens. simmer gently for 3 minutes, stirring.
• 4 rinse and drain the beans and chickpeas and add to the sauce with all the remaining ingredients. mix well.
• 5 spoon the bean mixture into the casserole.
• 6 arrange the potato slices over the top of the bean mixture, overlapping them slightly and completely covering.
• 7 cover the casserole with foil and bake for about 1 hour, until the potatoes are cooked and tender. remove the foil for the last 20 minutes of cooking time to lightly brown the potatoes.