Moreish Monsoon Meals - Sweet and Sour Bean Hot-pot

Three separate components I enjoy, sweet and sour, beans and hot –pot combined together makes a tasty wholesome meal. 

Sweet and Sour Bean Hot-pot

Serves 4

For this recipe I have included the oven version and also the top of the stove version.

40g butter      40g plain flour      300ml passata      150ml apple juice unsweetened      4 tbsp sugar brown      4 tbsp tomato ketcup       4 tbsp of dry sherry or rice wine vinegar       4 tbsp cider vinegar        4 tbsp light soy sauce      400g tinned chick peas      400g tinned kidney beans       400g  tinned haricot beans  (or 200g each of dried beans soaked over nights and then cooked for 45 mins)

175g green beans fresh or frozen       225g sliced onion       225g sliced mushrooms       ½ tbsp. dried thyme      ½ tbsp. dried marjoram      salt and freshly ground black pepper     450g potatoes   olive oil        parsley to garnish

IF YOU ARE USING THE OVEN METHOD THEN PEEL AND THINLY SLICE THE POTATOES AND PAR BOIL APPROX 4 MINS.  DRAIN AND TOSS IN 1 TBSP OIL SO ALL COATED COVER WITH SALT AND SET ASIDE.

IF USING OVEN TOP METHOD DO NOT COOK POTATOES  FOR NOW.

 For both methods

Place butter, flour, passata, apple juice, sugar, ketchup, sherry, vinegar and soy sauce in a large saucepan.

Heat gently whisking all the time until the sauce comes to the boil and thickens.

Simmer for 3 minutes, while stirring.

Add the canned or cooked beans with the green beans, onion, mushrooms, thyme marjoram and season with the salt and pepper.

Mix well.

OVEN METHOD SPOON MIXTURE INTO A CASSEROLE AND ARRANGE THE POTAOTES ON THE TOP.

COVER THE CASSEROLE WITH TIN FOIL AND BAKE FOR ABOUT AN HOUR IN A PRE HEATED OVEN 200/400/GAS 6

REMOVE FOIL AND COOK FOR ANOTHER 20 MINUTES UNTIL POTOATOES ARE LIGHTLY GOLDEN.

OVEN TOP METHOD COVER THE SAUCPAN AND COOK SLOWLY FOR ABOUT 45 MINS UNTIL THE BEANS AND VEGETABLES ARE COOKED.

IN THE MEANTIME, SLICE THE POTOATOES AND PAR BOIL THEM DRIAN AND THEN FRY IN SHALLOW OIL ON ONE SIDE UNTIL GOLDEN.

TRANSFER THE BEAN MIXTURE TO A SERVING DISH AND LAYER THE POTATOES ON THE TOP.

For all methods garnish with parsley and serve at once while piping hot on warmed plates or dishes.

I also cook the bean mixture in the slow cooker, I think the slow cooking improves the flavour, then 25 – 30 minutes before serving I do the potatoes, transfer the bean mixture to a serving dish and layer with the potatoes.   

JO’s HOME MADE PASSATA

I would never dream of buying passata least of all here in Goa where tomatoes are so cheap.

This recipe is perhaps more of a sugocasa more courser in texture but I think it works just as well.  Make a batch and leave in the fridge for 2-3 days.

4 tbsp olive oil      450g tomatoes (Nice deep red ripe ones) chopped      salt and pepper.

Heat the oil in the pan until it is almost smoking. Add the tomatoes

BECAREFUL WHEN PUTTING THE TOMATOES INTO THE HOT OIL IT WILL SPIT!

Stir the tomatoes frequently for 2-3 minutes.

Reduce the heat to low and cook until very soft approx. 20 minutes.

Season to taste.

With a potato masher, squish it all down but not into a smooth sauce. Or using a wooden spoon press through a sieve into a saucepan or bowl.

If storing, leave in a plastic container until cold and then put into the fridge.