London Butterbean Hotpot

Isobel said that a hotpot could be considered a descendant of the English pot pie. It's discovery must have must have been simultaneous with the widespread use of the fork. Lima beans may be substituted for butterbeans.

• 4 ounces (110 grams) dried butterbeans (or one 8 ounce can)
• 2 tablespoons vegetable oil
• 1 medium onion (about 3/4 cup)
• 1 medium leek, white part only (about 1/2 to 3/4 cup)
• 1 medium parsnip (about 1/2 cup)
• 1 large carrot (about 3/4 cup)
• 1/3 cup pearl barley
• 2 cups (1 pint) hot vegetable stock
• 1 cup (25cl) lager
• 1 teaspoon marjoram
• 1 teaspoon dried parsley or 1 tablespoon fresh, minced parsley
• 1/4 teaspoon rosemary
• 2 teaspoons prepared mustard
• Salt and freshly milled pepper to taste

METHOD

If using dried beans, clean and soak overnight. Cook in water to cover by three inches for about 1 to 1-1/2 hours. When tender, drain and set aside.

Heat oil. Stir in onion and cook over medium heat until onion is just becoming translucent.

Stir in leek, parsnip, and carrot. Cook, stirring for two minutes.

Add barley, reserved butterbeans and hot stock.

Pour in lager slowly. It will foam. When foaming subsides, stir in marjoram, parsley, rosemary and mustard. Bring to the boil, turn down heat and simmer, covered, until vegetables and barley are cooked, about 1 to 1-1/2 hours. Taste for season. Add salt and pepper to taste.

Serves: 2 to 4 people

"ENJOY with hunks of bread or jacket (baked), boiled or mashed potatoes." Isobel Lane

Contributor: Isobel Lane

 

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