Sweet and Sour Mixed Bean Hot-pot

Name: Sweet and Sour Mixed Bean Hot-pot
Ingredients: 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

Source

Vegetarian cookbook

Ingredients

Serves

Display Units in Metric

Display Mixed Units

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.

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.