6 oz aduki beans soaked
400g tin pureed chestnuts 
2 red peppers
1 tblsp olive oil
4 cloves garlic
2 tblsp red wine vinegar
400g tin chopped tomatoes
2 tsp mixed dried herbs
4oz fresh breadcrumbs
1tsp Tabasco
4 tblsp shoyu, a naturally fermented soy sauce
salt and pepper

Drain, rinse and cook beans in plenty of water till tender. Mash.
Dice peppers, chop garlic and fry both, covered, gently for 15 mins.
Add tomatoes and herbs, then mix in beans and chestnuts. Season well. Add rest of ingredients to obtain a moist mixture.
Place mixture in pie dish and cover with shortcrust or flaky pastry. Brush with milk or beaten egg.
Bake at 375°F, 180°C, Gas Mark 5 for 40mins or until the pastry is golden.
Serve hot.

This mixture will serve 4 generously and can be used to make a very large, or several smaller pies.


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