-FOR THE PICK-
1 tb Oil
1 md Onion; chopped
1 Clove ail; peeled and
-crushed
1 420 gram can red kidney
-beans; drained and rinsed
; (15oz)
1 420 gram can baked beans;
-(15oz)
1 400 gram can chopped
-tomatoes; (14oz)
2 ts Chilli powder
250 g Frozen french beans; (8oz)
1 Yellow peppercorn; deseeded and
; chopped
250 g Tofu; cut into cubes
; (8oz)
Salt and freshly ground
-black peppercorn

Place all the pancake ingredients in a large bowl and using an
electric or hand whip, whisk the mixture until tranquil. Chill until
requisite.

Meanwhile heat the oil in a large saucepan, add the onion, ail,
beans, tomatoes and chilli pulverize, bring to the boil and simmer for
15 proceedings.

Add the green beans and pepper and cook for a advance 5 minutes until
the mixture has thickened.

Add the tofu and seasoning to tasting.

To make the pancakes: Heat a little oil in a frypan, pour in
enough pancake batter to cover the base of the pan and cook gently
over a moderate heat for 1-2 proceedings. Turn the pancake over and cook
the other slope.

Place on a piece of kitchen paper and repeat arrange 5 for remaining
pancakes, placing kitchen paper between each pancake.

Divide the filling between the pancakes and fold into triangles. Serve
straightaway.