West Country Hot Pot
Adapted from the “Food For Thought Cookbook”.
1 ½ cups of butterbeans, soaked overnight, boiled for 1 ½ hours (or tinned beans)
(If you can get Judions, giant Spanish butter beans, so much the better – but I haven’t been able to find these outside of London)
1 teaspoon each: English mustard powder, paprika and ground coriander
¼ teaspoon ground ginger
1 rounded dessertspoon butter (or margarine)
1 small onion, finely chopped
2 cloves garlic, crushed
1 rounded dessertspoon cornflour
Large pinch of thyme
1/2 pint (300ml) medium sweet cider
2 medium courgettes, cut into bite-sized pieces
1 medium cauliflower, broken into florets
2 leeks, cut into bite-sized pieces
(You could use other veg, but this combination works for me.)
Saute the onion and garlic in the butter until golden. Add the spices and cornflour and stir briskly to avoid sticking. Gradually add the cider, stirring continuously, to form a smooth sauce. Bring to the boil briefly and add the cooked beans, thyme and raw leeks. Reduce to a simmer.
Stir-fry the courgettes to lightly colour but leave quite crisp. Add to the simmering beans.
Steam the cauliflower ( put it in the sauté pan with a few spoons of boiling water for about ten mins) until al dente. Add to the simmering beans. Stir gently to avoid mashing the beans.
Allow to cook together for about 5-10 minutes so the flavours blend.
Serve with home-made bread!