Bean Cassuolet
4 oz Haricot Beans, (soaked overnight)
5 Vegetarian Sausages (Tival are good, they are and kosher. Substitute dried chestnuts, soaked overnight, if the sausages are a problem)
3 oz Button Mushrooms
2 oz Tomato Purée
Medium Onion
Cloves
4 Cloves Garlic
2 fl oz Olive Oil
1 Large Beefsteak Tomato or three fresh Plum Tomatoes
1 Small Head of Fennel or three sticks of Celery
1 tspT hyme
1 teaspoon Oregano
1 Bay leaf
Black Pepper
Cook the beans in 1 pint of water for 15 minutes. Turn off the heat and allow to stand for 30 minutes. Peel the onion and stick about 15 cloves into it. Place it into an ovenproof casserole dish. Add tomato puree, Olive oil, chopped garlic, bay leaf, thyme, oregano and black pepper to taste. Add the drained beans. Add sufficient water to cover the onion. Bring to boil on hob, cover with lid, then place in 150 C oven for 1 hour. Remove from oven, discard the clove-stuck-onion. Add button mushrooms, chopped fennel or celery, chopped tomatoes and sausages(or chestnuts). Mix it together then place back in the oven for further 45 minutes. Serve with chunks of wholemeal vegan bread and a green salad.
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