Mixed Bean Feast & Root Vegetable Mash

2 Tablespoons of olive oil
2 onions chopped
1 clove garlic chopped
1 clove garlic left whole for the mash
Fresh rosemary or thyme chopped

1 vegetable stock cube
3 tablespoons tomato puree
4-5 cups boiling water
1 cup of sweet corn

4-5 carrots (for the feast)-(peeled and cut into bite sized pieces)

6-7 carrots (for the mash)-(peeled and cut into even chunks)

1 medium swede (for the mash)-(peeled and cut into even sized chunks)

2 large sweet potato (for the mash)-( peeled and cut into even chunks)

1 cup of passata (fine sieved tomato)
1 can drained (in water) kidney beans
1 can drained (in water) pinto beans
1 can drained (in water) cannelini beans

Drop of milk or soya milk

1Tablespoon of butter or soya butter.

Place large pot of water on to boil and place the carrots, swede and sweet potatoes and garlic clove in it. Boil until soft. As it boils ......
Turn stove/oven on to a medium high temperature to preheat.

For the Bean Feast
Pan fry onions & garlic in olive oil until soft. Add the chopped herbs of choice. Stir in puree and mix well. Transfer this mixture into a large pot big enough for the remaining vegetables .Add the corn, carrots, all the beans ,stock cube ,passata and water. Cook on a high heat for approximately 10- 15 minutes. Turn the heat down and simmer for a further 15-20 minutes. As the feast cooks out the colour will change to a lovely russet reddish hue and become quite thick and saucy. Season to taste. I love Maldon sea salt and freshly milled black pepper.
Meanwhile back at the mash ....once the root vegetables are tender drain off the water AND save the water if you are making the lentil soup. Add the milk, butter and season to taste with salt and pepper and madly mash with your mashing tool.

Once you’re happy with the flavour and thickness of your Bean Feast turn it out into a casserole dish. Place the Mash on top and spread it to create an even topping. You can place a few more knobs of butter on the top if you wish. Place in oven for a further 15 minutes to crisp up the top.
Serve with a nice green side salad to ensure full absorption of vitamins and nutrients.
P. S. This dish does freeze well