Butter bean and root vegetable hotpot

Easy, warm, wintery stew ... just what we needed on a cold night.  Cheap too!

Olive oil
Onion
Tuscan mix
Potatoes
Tomato puree
Swede
Carrots
Parsnip
Mushrooms
Marmite
Grainy mustard
Butter beans (tinned, drained)


1.  Sautee chopped onions is olive oil.
2.  Add a teaspoon of tuscan mix (herbs, garlic and chilli) and continue to fry.
3.  Add diced root vegetables, and chopped mushrooms - I didn't peel the potatoes, but did peel the others before dicing.
4.  Squueze in a spoonful of tomato puree and add some water.  Simmer for 10 minutes.
5.  Add a teaspoon of marmite, and a a big one of mustard.  Simmer with the lid on.
6.  Drain a tin of butter beans and add to the mixture.  Simmer until beans are heated through.
7.  Serve, scoff.