200 g Black eyed beans
1 Bay leaf
1 md Onion
2 Carrots
1 Stick celery
400 g Boiled potatoes
1 Clove garlic
1 tb Oil
250 ml Veg stock/water
2 tb Tomato puree
1 ts Marmite
1 ts Mixed herbs
1. Wash beans and soak overnight. Cook with bay leaf until tender
(about 20 to 35 mins). Chop vegetables press the garlic and cook
gently together in the oil until just beginning to soften. Add pure
drained beans and herbs and mix well together.
2. Place bean mixture in a greased pie-dish and cover with boiled
potatoes thinly sliced and dot with margarine.
3. Bake at 400F/200C/Gas Mark 6 for 30 mins.
Yields
1 servings