Some years ago now, I posted my recipe for what I call Ash Wednesday Casserole, or Ash Wednesday Stew. I have always made it in my slow cooker, as if there was an Ash Wednesday service in the evening, one could go, and it would be ready to eat on one's return. However, this year, the services were in the morning, and what with one thing and another, I didn't have time to put it in the slow cooker. And we reckon we like this version even better!
1/2 cup of your favourite beans, soaked for at least 1 hour in boiling water, or overnight in cold
1-2 cloves garlic
1 large leek (it is St David's Day, after all!)
1 chilli pepper
1 sweet red pepper
1-2 sweet potatoes, depending on size
1 tin chopped tomatoes
1/2 tinful water (rinse out the tin so you don't waste any tomato juice)
Seasoning to taste - I used salt, pepper, a little soya sauce and some chilli-garlic sauce. You could use a vegetable stock cube of some kind, but I forgot!
To serve: 1 tbs peanut butter; peanuts or cashew nuts to sprinkle (apologies if you have a peanut allergy - either use some other kind of nut butter, or tahini, or I expect you could use grated cheese, but this is essentially a vegan dish).
Rinse the beans and cook in fresh water - if you use red kidney beans, make sure they boil hard for at least ten minutes. Or you could use a tin of beans, drained and rinsed, but I prefer dried. Traditionally the recipe uses red beans, but you could use any kind you like.
Chop onions and leeks and fry very gently in a little oil until they don't look raw. Add the chopped chilli, red pepper and sweet potatoes (which you will have peeled and cut into chunks). Stir well, then add the beans, tomatoes and water, and season to taste. Bring to a simmer and cook for about 45 minutes. Stir in the peanut butter and serve with nuts sprinkled on the top.