Step 1

Place a large bowl onto mixing bowl lid and weigh all dried beans and 1000 g of the water into it, then cover and soak overnight.

Step 2

Place a separate bowl onto mixing bowl lid and weigh shiitake mushrooms and remaining 130 g water into it and set aside.

Step 3

Drain soaked beans and set aside.

Step 4

Place garlic, asafoetida (optional), onion, butter, parsley, tomato, zucchini and celery into mixing bowl and chop 3 sec/speed 7.

Step 5

Scrape down sides of mixing bowl with spatula and cook 5 min/100°C/speed 1.

Step 6

Add potato, carrots, stock paste, thyme, salt, pepper, wine, shiitake mushrooms and soaking liquid and drained beans. Stir mixture with spatula and cook 12 min/100°C//speed .

Step 7

Add tomato paste and field mushrooms, stir with spatula and cook 15-18 min/100°C//speed , placing simmering basket instead of measuring cup onto mixing bowl lid, until beans are soft.

Step 8

Divide filling between 6 ramekins (300 ml) and set aside.

Step 9

Preheat oven to 180°C. Clean and dry mixing bowl.

Step 10

Place Parmesan into mixing bowl and grate 10 sec/speed 9. Transfer into a small bowl and set aside. Clean and dry mixing bowl.

Step 11

Place milk, salt, pepper and sweet potato into mixing bowl and cook 25 min/90°C/speed 1.

Step 12

Chop 30 sec/speed 4, then scrape down sides of mixing bowl with spatula.

Step 13

Insert butterfly whisk. Add butter and three-quarters of the reserved Parmesan and mash 20 sec/speed 4. Season to taste. Remove butterfly whisk.

Step 14

Spoon mash over vegetable filling in ramekins and spread using spatula. Sprinkle with remaining Parmesan and bake for 20-25 minutes (180°C), or until top is lightly browned. Serve immediately.