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Black-eyed Bean Pie
200 g Black eyed beans
1 Bay leaf
1 md Onion
1 Stick celery
400 g Boiled potatoes
1 Clove garlic
1 tb Oil
250 ml Veg stock/water
2 tb Tomato puree
1 ts Marmite
1 ts Mixed herbs
Wash beans and soak overnight. Cook with bay leaf until tender (about 20
to 35 mins). Chop vegetables press the garlic and cook gently together in
the oil until just beginning to soften. Add pur‚e drained beans and herbs
and mix well together.
Place bean mixture in a greased pie-dish and cover with boiled potatoes
thinly sliced and dot with margarine.
Bake at 400 degrees F/200 degrees C/Gas Mark 6 for 30 mins.
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