ingredients
serves 4
1 cup red kidney beans
2 large leeks
2 large carrots, sliced
1/2 pound potatoes, sliced
1 onion, chopped
salt and pepper
1 3/4 cups cheese, grated
1 clove garlic, crushed
1 1/4 pints vegetable stock
TOPPING
a few slices of French bread
grated cheese
chopped parsley
method
1. Soak the kidney beans in cold water to cover overnight, then drain and cook in boiling water for 10 minutes.
2. Drain and set aside. Cut the leeks into rings and rinse well in a colander under running water.
3. Arrange the beans, leeks, carrots, potatoes and onion in an ovenproof dish. Sprinkle with the seasoning and grated cheese.
4. Stir the crushed garlic into the stock and pour it over the vegetable mixture.
5. Cover and cook in a cool oven (150°C, 300°F) for 2 1/2 hours. Top with the French bread, arranging the slices in an overlapping pattern and sprinkle with the grated cheese.
6. Increase the oven temperature to moderately hot (200 c, 400 f, gas 6) and cook for a further 30 minutes, or until the cheese has melted.
7. Sprinkle with a little chopped parsley and serve.
