Sweet and Sour Mixed Bean Hot-pot

Source

Vegetarian cookbook

Ingredients

Display units in Metric

1	pound	unpeeled potatoes
1	tablespoon	olive oil
3	tablespoon	grapeseed oil
¹⁄₃	cup	gluten-free flour mixture
1	15 oz can	tomato sauce
²⁄₃	cup	apple juice
¹⁄₄	cup	agave or honey
¹⁄₄	cup	white wine or chicken broth
¹⁄₄	cup	cider vinegar
¹⁄₄	cup	soy-free sauce
14	oz	frozen lima beans
14	oz	kidney beans
14	oz	chickpeas
1	cup	green beans sliced into 1-2" pieces
3	cups	mushrooms sliced
2	cloves	garlic
1	tablespoon	fresh thyme chopped
1	tablespoon	fresh marjoram chopped
		salt and pepper

Preheat oven to 400 degrees. Thinly slice the potatoes and par-boil them for four minutes. Cook them just enough so that they aren't raw, but not all the way. Drain the potatoes and toss them with the olive oil so that they are lightly coated all over. Set aside.

Place the grapeseed oil and the next 5 ingredients in a large saucepan. Heat gently, whisking continuously to break down any flour lumps, until the sauce comes to a boil and thickens. Simmer gently for 3 more minutes, stirring constantly.

Rinse and drain the beans and add to the sauce with all the remaining ingredients. Stir well and cook until warmed through.

Spoon the bean mix into a large casserole dish. Arrange the potato slices over the top, overlapping them slightly so that the potatoes completely cover the bean mixture. Cover with foil and bake for 40-45 minutes, until the potatoes are cooked and tender. Remove the foil and cook for another 15-20 minutes to lightly brown the potatoes. Let sit for 10 minutes before serving.

Preheat oven to 400 degrees. Thinly slice the potatoes and par-boil them for four minutes. Cook them just enough so that they aren't raw, but not all the way. Drain the potatoes and toss them with the olive oil so that they are lightly coated all over. Set aside.
Place the grapeseed oil and the next 5 ingredients in a large saucepan. Heat gently, whisking continuously to break down any flour lumps, until the sauce comes to a boil and thickens. Simmer gently for 3 more minutes, stirring constantly.
Rinse and drain the beans and add to the sauce with all the remaining ingredients. Stir well and cook until warmed through.
Spoon the bean mix into a large casserole dish. Arrange the potato slices over the top, overlapping them slightly so that the potatoes completely cover the bean mixture. Cover with foil and bake for 40-45 minutes, until the potatoes are cooked and tender. Remove the foil and cook for another 15-20 minutes to lightly brown the potatoes. Let sit for 10 minutes before serving.

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