Ingredients
- 1600 g chickpeas tinned
- 1600g Butter beans tinned
- 1600g Canclini Beans Tinned
- 1600 g kidney beans tinned
- 4000 g water
- 600 g water
- 8 garlic cloves
- 4 brown onion (approx. 600 g), cut into halves
- 80 g Vitalite spread
- 24 sprigs fresh flat-leaf parsley, leaves only
- 680 g tomatoes, cut into halves
- 800 g zucchini, trimmed and cut into quarters
- 4600 g potatoes, peeled and cut into pieces (2 cm)
- 480 g carrot, peeled and cut into pieces (2 cm)
- 8 tbsp Vegetable stock paste (see Tips)
- 8 tsp dried thyme
- 4 tsp ground black pepper
- 200 g tomato paste
- ⅛ tsp ground black pepper, to taste
- 30 g Vitalite spread
- sea salt, to taste
- ground black pepper, to taste
- Nutritional Yeast 4-8 tablespoons
- Table spoon of marmite
Preparation
This recipe preparation is for a Thermomix (find out more here) but filling and mash could be prepared using hob and pans.
Place a large bowl onto mixing bowl lid and weigh all dried beans and 1000 g of the water into it, then cover and soak overnight.
- Drain soaked beans and set aside.
- Place garlic, asafoetida (optional),
onion, butter, parsley,
tomato, zucchini and celery into mixing bowl and chop 3 sec/speed 7. - Scrape down sides of mixing bowl with spatula and cook 5 min/100°C/speed 1.
- Add potato, carrots, stock paste, thyme, pepper, soaking liquid and drained beans. Stir mixture with spatula and cook 12 min/100°C/speed 1
- Add tomato paste and field mushrooms, stir with spatula and cook 15-18 min/100°C placing simmering basket instead of measuring cup onto mixing bowl lid, until beans are soft.
- Divide filling between 6 ramekins (300 ml) and set aside.
- Preheat oven to 180°C. Clean and dry mixing bowl.
- Place Parmesan into mixing bowl and grate 10 sec/speed 9. Transfer into a small bowl and set aside. Clean and dry mixing bowl.Place milk, salt, pepper and sweet potato into mixing bowl and cook 25 min/90°C/speed 1.
- Chop 30 sec/speed 4, then scrape down sides of mixing bowl with spatula.
- Insert butterfly whisk. Add butter and three-quarters of the reserved Parmesan and mash 20 sec/speed 4. Season to taste. Remove butterfly whisk.
- Spoon mash over vegetable filling in ramekins and spread using spatula. Sprinkle with remaining Parmesan and bake for 20-25 minutes (180°C), or until top is lightly browned.
