Sweet and Sour Mixed Bean Hot Pot

Well, after running all my errands and going to the grocery store for my ingredients, I got home and discovered I forgot Apple Juice, so I got out the Vita Mix and made my own.  I can’t say enough good things about the Vita Mix.  I make soups, sauces and fresh juice all the time.  It’s the hardest working tool in the kitchen!!

Sweet and Sour Mixed Bean Hot Pot (The Best-Ever Vegetarian CB)

1            pound unpeeled potatoes

1            tablespoon olive oil

3            tablespoons soy margarine

1/3         cup whole-wheat flour

1 ¼        cups tomato sauce

2/3         cup unsweetened apple juice

¼           cup each light brown sugar, ketchup, dry sherry, cider vinegar and

              light soy sauce

14          ounce can lima beans

14          ounce can chickpeas

14          ounce pinto or flageolet beans ( I couldn’t find flageolet beans)

6            ounces green beans, chopped and blanched

8            ounces shallots, sliced and blanched

1            tablespoon each chopped fresh thyme and marjoram

              salt and pepper

Preheat the oven to 400 degrees. 

Thinly slice the potatoes and parboil them for 4 minutes. Drain the potatoes thoroughly, toss them in the oil so they are lightly coated all over and set aside.

Place the soy butter, four, tomato sauce, apple juice, sugar, ketchup, sherry, vinegar and soy sauce in a saucepan. Heat gently, whisking constantly, until the sauce comes to a boil and thickens. Simmer gently for 3 minutes, stirring.

Rinse and drain the beans and chickpeas and add to the sauce with all the remaining ingredients except the herb garnish.  Mix well.

Spoon the bean mixture into a casserole, arrange the potato slices over the top, overlapping them slightly and completely covering the bean mixture.

Cover the casserole with foil and bake for about 1 hour, until the potatoes are cooked and tender. Remove the foil for the last 20 minutes of the cooking time, to lightly brown the potatoes.