Bean & Vegetable Hotpot
Serves: 6
Ingredients
- 1 small Aubergine, sliced and larger slices halved
- 1 tbsp Lemon Juice
- 2 Garlic Cloves, chopped finely
- 1 large Onion, chopped
- 1 Red Pepper, de-seeded and chopped into 5 -10 mm pieces
- 1 Yellow Pepper, de-seeded and chopped into 5 -10 mm pieces
- 1 Green Pepper, de-seeded and chopped into 5 -10 mm pieces
- 400g can Red Kidney Beans, drained and rinsed and drained again
- 2 x 400g cans Chopped Tomatoes with herbs
- 2 tbsp fresh Basil or Rosemary
- 2 Courgettes, sliced
- 225g frozen Sweetcorn Kernels
- Freshly ground Black pepper
Method
Brush the aubergine slices with lemon juice to prevent browning.
Put the garlic, onion, peppers, beans, tomatoes and herbs into a large pan.
Cover bring to the boil and simmer 30 mins until the vegetables begin to soften.
Add the courgettes and aubergine, bring back to the boil and simmer a further 45 - 60 mins.
Add the sweetcorn, bring back to the boil and simmer for 5 mins.
Season to taste with black pepper.
This recipe is from Low Fat Family Cooking by Margaret Foss published in 2005 by Simon & Schuster for Marks and Spencer.