Potato and Bean Casserole with Tomatoes: An Irish recipe for a vegetarian stew of potatoes and haricot beans in a lightly-spiced tomato base.
Ingredients:
450g new potatoes, cut into chunks
225g haricot beans, washed, soaked in a large bowl of water over night
1 large onion, chopped
2 leeks, sliced
3 tbsp oil
2 garlic cloves, chopped
1 tsp cumin seeds, crushed
1 tsp paprika
225g tin of chopped tomatoes
2 tbsp tomato purée
1l vegetable stock
2 tbsp fresh coriander (cilantro) leaves, shredded
salt and freshly-ground black pepper, to taste
natural yoghurt, to serve
Method:
Drain the beans well, place in a pan, cover with plenty of water, bring to a boil and cook for about 10 minutes (you just want to get rid of the starchy scum from the beans at this stage, you are not cooking them).
In the meantime, heat the oil in a heavy, flame-proof casserole dish. Add the potatoes, onion and leeks and fry for about 10 minutes, or until the potatoes are pale golden brown in colour.
Stir in the garlic, cumin and paprika and cook for 1 minute more before adding the tomatoes and tomato purée. Pour in the stock and bring the mixture to a boil.
Drain the beans then add to the casserole dish. Bring back to a boil, reduce to a simmer then cover and cook gently for about 90 minutes, or until the beans are tender and the sauce has thickened.
Just before serving, stir in the coriander and season to taste. Dot with a little natural yoghurt and sere.
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