Peppered Pastrami and Haricot Bean Casoulet

Some left over diced peppered pastrami combined with haricot beans, onion, shredded tomato, mushroom, tomato puree, boiled potato, plus two pinches of basil, one pinch of oregano, and two dashes of worcestershire sauce.

The pastrami was stir-fried in some sunflower oil for about ten minutes, until thoroughly cooked. Chopped onion, shredded tomato and mushroom was added and stir-fried at a low heat for a further ten minutes.

After that the haricot beans were added (in this case I had half a tin of baked beans in the fridge, and I used those), along with boiling water and tomato puree. Simmered for a further fifteen minutes.

Add pre-boiled potato pieces, plus the basil, oregano, and the worcestershire sauce. Stir thoroughly, and serve piping hot!