Serves 4

Ingredients
3oz/75g pinto beans (dry weight)
1 clove garlic chopped
1 large onion chopped
1 carrot scrubbed and sliced
1 leek sliced
1 celery stick sliced
8oz/225g hard white cabbage sliced
¾ pint/15fl oz vegetable stock (made with a stock cube)
Salt and black pepper
1 tablespoon natural yoghurt
1-½ lbs/750g potatoes scrubbed

Method
Cook the potatoes in their skins and put to one side to cool. Put the beans in a small saucepan, cover with water, and bring to the boil and then simmer for 40 minutes or until tender. Drain and set aside.

Heat 1 tablespoon of oil and a knob of butter in a large saucepan and add the onion, garlic, leek, carrot and celery. Cook for a few minutes and then add the cabbage, season with salt and pepper and continue to cook for a couple of minutes, stirring occasionally Add the stock, bring to the boil and simmer for 30 minutes.

When the cabbage is cooked, stir in the beans and the yoghurt. If the juice is very thin you can thicken it with 2 teaspoons of cornflour mixed with 2 teaspoons of cold water Transfer this mixture into an ovenproof dish. Slice the potatoes fairly thinly and arrange them on top of the cabbage, slightly over lapping them. Brush with melted butter and bake in a hot oven until crisp and golden.

Serve sprinkled with paprika.

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