FENNEL , TOMATO AND BLACK BEAN HOTPOT

Using a large ovenproof dish combine .......
5 tomatoes , peeled and chopped
2 leeks , washed and sliced
1 dsp of minced garlic
1 large fennel bulb , washed halved . cored and sliced
3 tbs of rice bran oil
2 tbs of fenugreek seeds
2 fresh bay leaves
5 sprigs of thyme
Salt and pepper .
Now cover the dish and allow to sit for 2 hours to allow flavours to develop .
Preheat your oven to 180 deg C
Now that you are ready to cook , cover the baking dish with a lid or foil and bake for 30 minutes ....oh the aromas !
Remove from the oven .
Add 500 gm of sweet potato
 (washed and cut into large chunks )
400gm of canned black beans   ( rinsed and drained )
250 ml of  white wine vinegar
1 cup of vegetable stock
Mix well and cover .

Bake for 40 minutes or until the potatoes are tender .
Remove and discard bay leaves and thyme .
Serve in warmed bowls with a spoonful of natural yoghurt .