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Preparation time:
15 mins + soaking
Cooking time:
1 hour 45 minutes
Serves:
6
Calories:
255
(per serving)
Fat:
7
g (per serving)
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Ingredients
Preparation time: 15 mins, plus overnight soaking
125g/5oz aduki beans
125g/5oz mung beans
salt and pepper
2 onions, sliced
397g can chopped tomatoes
350g/14oz tomatoes, sliced
2 cloves garlic, chopped
3 celery sticks, thinly sliced
125g/5oz carrots, thinly sliced
2 bouquet garnis
2 tbsp tomato and chilli relish
450ml vegetable stock
350g/14oz frozen cauliflower, thawed
15g/1 tbsp butter, melted
2 water biscuits, crumbled
50g/2oz Cheddar cheese, grated
Soak the beans separately in cold water overnight. Drain and rinse. Boil the beans separately in salted water for 10 minutes.
Put the aduki beans in a large flameproof casserole. Cover with half the onions and tomatoes, and the garlic.
Place the mung beans on top and cover with the remaining onion, then the celery and carrot, and the remaining chopped tomatoes. Cover with the remaining sliced tomatoes.
Tuck the bouquet garnis down the sides. Stir the relish into the stock and pour into the casserole. Bring to the boil, cover and cook in a preheated moderate oven, 180°C, 350°F, gas mark 4, for 1 hour.
Add salt and pepper to taste and cook, uncovered, for 30 minutes. Discard bouquet garnis.
Toss the cauliflower in the butter. Place on top of the casserole.
Mix the biscuits and cheese together and sprinkle over the top.
Increase the oven temperature to 220°C, 425°F, gas mark 7, and cook for 15 minutes, until golden brown. Garnish with parsley.
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