My Mum recently sent me this recipe which she’d fed to her household, currently her, my stepdad, and my stepdad’s parents who are in their 90’s. They’ve been reducing their meat intake recently but I was as surprised as she was that this meal went down so well with my stepdad’s parents.
This is comfort food at its best. Serve by itself or with some nice crusty bread like I did.
Hearty Bean Pot
Ingredients
1 tablespoon oil
1 small onion, chopped
1 clove of garlic, crushed
1 leek – trimmed, washed and sliced
Small carrot, diced
Small parsnip, diced
Small potato, diced
Tin of chopped tomatoes
1 pint of vegetable stock
1 bay leaf
Half a teaspoon of dried basil or oregano
1 tablespoon of red lentils
Tin of beans (use your favourite beans or a mixture of beans)
Salt & pepper to taste
Method
- Slice the leek into half inch rings, chop the onions and crush the garlic.
- Heat the oil and cook the leek, onions and garlic for 2 to 3 minutes.
- Stir in the diced carrots, parsnips and potatoes and cook for a further 2 to 3 minutes.
- Add the tomatoes, lentils, vegetable stock, the bay leaf and the herbs. If you’re using beans you’ve soaked overnight add them now.
- Mix well and then cook with a lid covered for around 45 minutes. Stir occasionally.
- Add your beans and cook for a further 30 minutes. Stir occasionally and add water if the mixture gets a bit dry.
This recipe makes 4 large portions, perfect to freeze the extra portions for another day. If you’re having vegetables, mashed potatoes, bread or anything else with the hearty bean pot then you probably have at least 6 portions.
This was a good filling meal and very welcome on a wet and miserable day.
If you enjoyed this recipe why not try out some other vegan recipes like Vegetable Chilli, Vegetable Lasagne, Apricot Soup.
I don’t know where my Mum got this recipe, it might be her own… If she did use someone else’s recipe please let me know so I can give them credit. I looked for it but couldn’t find it.
