RED KIDNEY BEAN HOT-POT

Preparation Method :

• Drain the kidney beans and rinse well under running cold water.
• Put in a large saucepan, cover with plenty of fresh cold water and slowly bring to the boil.
• Skim off the surface with a slotted spoon, and then boil rapidly for 10 minutes.
• Half cover the pan and simmer for about hours, until tender.
• Melt the butter in a large saucepan, add the onion and gently fry for about 5 minutes, until softened.
• Add the celery and carrots, cover and gently cook for 5 minutes.
• Add the flour and gently cook, stirring, for 1-2 minutes. Remove from the heat and gradually blend in the stock.
• Bring to the boil, stirring constantly, then simmer for 5 minutes. Season to taste.
• Add the runner beans and simmer for a further 5 minutes, then add the courgettes.
• Cook for a further 5-10 minutes, until the vegetables are tender but still with a bite to them.
• Drain the kidney beans, add to the vegetables and heat through for about 5 minutes.
• Taste and adjust seasoning, then turn into a deep flameproof dish.
• Mix the breadcrumbs and cheese together. Sprinkle on top of the bean mixture, then brown under a hot grill until crisp and crusty.
• Serve hot, accompanied with whole meal bread and a green salad.