This is a delicious casserole dish, quick to make and full of protein Mixed dried beans (bought from supermarkets in packets) work well in this recipe or split the weight between different types i.e. pinto, butter beans, black-eyed or haricot. Brown lentils also work well, cook about 5oz (dry weight) separately, drain and then add to the cooked vegetables. Soak organic lentils overnight, to reduce cooking time and aid digestion.

Makes 4 generous portions

Ingredients
2 onions chopped
1 clove garlic chopped
2 leeks sliced into rounds
2 parsnips peeled and cut into pieces
2 sticks of celery chopped
2 carrots scrubbed and sliced
1 pint/600ml of vegetable stock
14oz/400g tin of tomatoes
Salt and black pepper
10oz/275g mixed beans soaked overnight [5-6oz/175g dry weight]
2-3oz/50-75g grated vegetarian cheese
2 tablespoons of oil
2 tablespoons of barley

Method
Heat the oil in a large saucepan and stir-fry the garlic, leeks, and onions for a few minutes. Add the celery, carrots and parsnips.

Season with salt and pepper and add the tomatoes, stock barley and beans. Bring to the boil, reduce the heat and simmer for about 1 hour or until the beans and barley are tender.

Transfer to a casserole dish and sprinkle with the cheese just before serving so that the cheese just starts to melt.

As with most vegetarian dishes this can be made well in advance and reheated in a microwave or warm oven, but omit the cheese until just before serving.

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