2 pounds potatoes
3 Tablespoons olive oil
Salt to taste
1 large onion, chopped
1 green bell pepper, chopped
2 carrots, coarsely grated
2 garlic cloves, chopped
3 Tablespoons margarine
4 ounces mushrooms, chopped
2 14-ounce cans aduki beans
2-1/2 cups vegetable stock
1 teaspoon vegetable yeast extract
2 bay leaves
1 teaspoon dried Italian herbs
dried bread crumbs or chopped nuts to sprinkle
Boil the potatoes in their skins until tender, then drain, reserving a little of the water to moisten them. Mash well, mixing in the olive oil and desired amount of salt until a smooth purée. Gently sauté the onion, pepper, carrots and garlic in the margarine for about 5 minutes, until they are soft. Stir in the mushrooms and drained beans and cook for another 2 minutes, then add the stock, yeast extract, bay leaves and Italian herbs. Simmer for 15 minutes. Remove the bay leaves and empty the vegetables into a shallow ovenproof dish. Spoon on potatoes in dollops and sprinkle with breadcrumbs or nuts. Broil until golden brown.