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Cook the potatoes in a pan of boiling, lightly salted water for about 20 minutes, until tender. Drain, mash, mix with the milk and seasoning and set aside. Meanwhile, place the apple juice, vinegar, soy sauce, honey, tomato ketchup, sherry and ground ginger in a jug and whisk together until thoroughly mixed. Make up to 600ml (1 pint) with vegetable stock. Place the onion, garlic, pepper, mushrooms and green beans in a saucepan and add 90ml (6 tbsp) of sweet and sour stock.. Cover and cook gently for 10 minutes, stirring occasionally, until the vegetables are just tender. Set aside. Meanwhile, make the sauce. Place the St Ivel Gold Light, flour and remaining sweet and sour stock in a saucepan. Heat gently, whisking continuously. Until the sauce come to the boil and thickens. Simmer gently for 3 minutes, whisking. Add the cooked vegetables, kidney beans, chick peas and sweetcorn and mix well. Place the bean mixture in an ovenproof dish and level the surface. Pipe or spread the mashed potato over the top. Mark the top decoratively with a fork. Bake in a preheated oven at 190C / 375F / gas mark 5, for 30-35 minutes, until the potato topping is browned. Sprinkle with chopped chives and serve immediately with a crisp green side salad and warmed pitta breads.
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