Preparation:

Chop up the first four ingredients and sauté (I use a little white wine). Quantities according to personal taste! You can add chopped mushrooms at this stage as well if you wish. Stir in gently.

Peel and thinly slice a largish potato. Put the slices on the bottom of an oven-proof dish.

Pour the bean/pea mixture over the potato slices. Sprinkle some wholewheat breadcrumbs over the top.

Bake at about 180° F until potato slices are tender. Serve with a green salad.

If you like lentils, you can add a cup of these (pre-soaked overnight) to the bean/pea mixture before pouring over the potatoes.

Servings: 1 large or 2 small servings
Source: Frances Watts
Submitted by: Recipe Group Member
Date:Aug 21, 1997

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