Name: Bean & Leek Pie
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 4
Ingredients: 125g dried butter beans; 50g margarine; 225g carrots, diced; 450g leeks, sliced; 125g mushrooms, sliced; 1 tbsp flour; 150ml vegetable stock; 225g canned tomatoes; Mashed potatoes to top the pie

Fresh tomatoes are not in season in January, but you can use canned tomatoes. Go for organic ones if you can, because they have been sprayed a lot less.

Preparation

Soak the beans overnight and cook for 1 1/4 hours.

Heat the margarine or oil and add the carrots, cook for 10 minutes, then add the leeks and mushrooms and cook for a further 10 minutes. Add the flour and stir well, so that it mixes with the fat. Add the canned tomatoes and stir continuously for 2 minutes until it has thickened. Add the cooked butter beans.

Add the bean/veg mixture to an oven dish and top with mashed potato.

Cook in a preheated oven (220C/Gas 7) for around 20 minutes until piping hot.