4 oz Adzuki beans, soaked

      2 oz Brown rice, soaked

           Water for boiling
      1 tb Vegetable oil

      1 md Onion, chopped

      8 oz Carrots*, thinly sliced

      1 tb Soy sauce

      2 tb Tomato paste

      1 ts Garlic powder

    1/2 ts Oregano

      1 ts Basil

    1/2 ts Marjoram

    275 ml Bean stock

           Salt & pepper
      3 c  Mashed potatoes

      1 ts Parsley

  Wash the beans & rice in plenty of cold water.  Combine about 4 cups of
  water with beans & rice & cook for 5o minutes or until the beans are soft.
  Drain, reserving the stock for later. Heat oil in a skillet. Fry the onions
  for 3 minutes.  Add the carrots & cookk covered for 5 minutes. Add the
  cooked beans & rice.  Stir well & let saute for a few minutes, ensuring
  that the mixture does not burn. Combine the siy sauce, tomato paste, herbs
  & stock.  Mix well & pour into the skillet. Bring to a boil, reduce heat to
  very low, partially cover & simmer gently for 30 minutes, stirring
  frquently to prevent it burning. Add more stock if necessary. Transfer into
  a casserole. Top the cooked vegetables with mashed Potatoes. Bake in a
  preheated oven at 350F for 40 minutes, or until the Potatoes are browned.
  Serve with vegetables or a green salad.