Cheesy Bean Hot Pot

Ingredients:

5 to 6 ounces (175g) dry mixed beans soaked overnight
2 tablespoons oil
1 clove garlic, chopped
2 leeks sliced into rounds
2 onions, chopped
2 sticks celery, chopped
2 carrots scrubbed and sliced
2 parsnips peeled and cut into pieces
salt and black pepper
14 ounce (400g) tin of tomatoes
2 1/2 cups (600ml) vegetable stock
2 tablespoons barley
2 1/2 ounces (75g) grated cheese

Preparation:

Heat the oil in a large saucepan and stir-fry the garlic, leeks, and
onions for a few minutes. Add the celery, carrots and parsnips.

Season with salt and pepper and add the tomatoes, stock, barley and
beans. Bring to the boil, reduce the heat and simmer for about 1 hour
or until the beans and barley are tender.

Transfer to a casserole dish and sprinkle with the cheese. Bake in a
medium temperature oven until brown.