Sweet Bean and Potatoe Casserole

Nothing too special about this dish- but it was great for leftovers.

Ingredients:
1 pound of potatoes
Olive oil
3 TBsp margarine
1/3 cup whole wheat flour
1 TBsp thyme
1 TBsp marjoram
1 can butter beans
1 can chickpeas
1 can kidney beans
1 busshel of chopped green onions
1 container of chopped up portabella mushrooms
1/4 cup brown sugar
2/3 cup apple sauce
1 cup V8 or two small cans of V8
1/4 cup red cooking wine
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup cider vinegar

DIRECTIONS:
Peel and slice the potatoes. Boil until soft. Drain and toss with a small amount of olive oil.
In a large saucepan add the margarine and flour, V8, apple sauce, sugar, ketchup, cooking win, and soy cause. Heat and whick until it thickens and comes to a boil.
Turn the heat down once boiling and add in the beans, chickpeas, onions, mushrooms, and spices. Stir well and keep heated for a couple minutes.
Spoon the mixture in to a casserole dish.
Layer the potatoes on top of the mixture overlapping slightly and completely covering the bean mixture.
Cover and bake at 400 for 1 hours. Remove the foil about 20 minutes prior to finishing to brown the poatotoes.