- 225 g Unicorn bean mix (or other dried beans!)
- 1 large onion
- 1 medium sized carrot
- 25 g butter or margarine
- 1.5 pints vegetable stock
- 2 garlic cloves crushed
- 2 tbsp tomato puree
- 1 tsp yeast extract
- Salt and pepper to taste
- Chopped parsley to garnish
Wash the beans well and soak in water overnight.
Chop the onion and dice the carrot.
Melt the margarine and saute the onion until transparent.
Put the drained beans and all the other ingredients except the parsley into a large saucepan and simmer for 1 hour or until the beans are tender.
Alternatively pressure cook for 20 minutes.
Adjust seasoning to taste. Sprinkle with parsley.
Adapted from “The Cranks Recipe Book”