Ingredients
| 250 gm |
haricot beans |
| 250 gm |
black eye beans |
| 10 gm |
FAIRTRADE raw cane sugar |
| 30 ml |
FAIRTRADE Chutney |
| 2 |
medium onions |
| 2 |
cloves galrlic |
| 200 ml |
semi skimmed milk |
| a little |
sunflower oil |
| 30 gm |
wholemeal flour |
| 10 ml |
FAIRTRADE ground ginger |
| 10 ml |
english mustard |
| 10 ml |
mixed dried herbs |
| FAIRTRADE |
Sources
Fresh food
Chutney
Rice
Pulses
Herbs and Spices
Sugar
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Method
Preparation
Soak the beans overnight in plenty of cold water.
Skin the onions and garlic and chop fine.
Cooking
Cook the beans in plenty of simmering water on the stove top. (40 minutes to 1 hour, depends on the beans). Drain.
Meanwhile, make the sauce.
Gently fry the onions in the oil until translucent.
Add the ginger, mustard, and then the flour and stir well.
Gradually add the milk and parsley and stir.
Add the herbs and stir well.
Combine the cooked beans and the sauce in the pan and add the sugar and chutney.
Grate a little cheese on top if it is a holiday.
Bake in the oven (Gas Mark 3) for about 1 hour until everything is piping hot and the cheese is melted and crisped.
To serve
Serve with Nutty Rice and a sauce such as chimichurri sauce .
Variation
Other pulses can be substituted for the haricot beans.
Adding a layer of breadcrumbs increases the nutritional value of the pulses, but then it becomes a pie rather than a casserole.
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