As I’ve only recently moved to Cardiff, I was planning to seek out some Welsh vegetarian recipes, but this first one is a bit of a cheat…
I was first cooked this dish when staying with a friend in Carmarthen, and what with the name, you can see why I might have thought it was a traditional Welsh recipe!
It turns out the name actually comes from the adzuki beans, which are known as “red dragon” beans in China.
Anyway, it’s a wonderfully warming dish, perfect for those cold, dark winter evenings.
Preparation time: 15 mins
Cooking time: 30 mins
- 2 tins of adzuki beans (or 200g dried beans)
- 1 onion, diced
- 2 cloves garlic, chopped
- 250g carrots, diced
- 1 tin of chopped tomatoes
- ¼ pint stock
- 1 tsp fresh thyme, chopped
- 1-2 tbsps soy sauce
- Black pepper
- 450g potatoes, sliced
- 25g butter
- Olive oil
- Preheat the oven to 200°C.
- Fry the onion and carrot in olive oil until soft. Add the garlic and fry for another minute.
- Add the beans, chopped tomato, stock, herbs, soy sauce and freshly ground pepper to taste. Bring to the boil and then simmer for 5 minutes, before reducing the liquid to a thick sauce. Transfer the mixture to a pie dish.
- Parboil the potato slices for 5 mins, then arrange on top of the filling.
- Dot with butter and a drizzle of olive oil.
- Bake in the oven for 30 minutes or until the potatoes are nicely browned.