Bean hotpot with cheesy croutons Recipe

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  • Vegetarian

serves:

4

Skill:

easy

Total Time:

01:00

Prep:

00:20

Cooking:

00:40

Nutrition per portion

RDA
Calories 434 kCal 22%
Fat 11g 16%
  -  Saturates 4g 20%

A hearty and warming vegetarian meal for the family – guaranteed to cheer you up when the weather can’t

Ingredients

  • 1 tablespoon olive oil
  • 3 celery stalks, chopped
  • 2 sweet potatoes, about 500g (1lb), peeled and cubed
  • 1 yellow pepper, deseeded and sliced
  • 600ml (1 pint) vegetable stock
  • 100g (3┬Żoz) green beans, chopped
  • 420g can butter beans, rinsed and drained
  • Salt and freshly ground black pepper
  • To serve:
  • 1 small ciabatta, sliced into 12
  • About 1 tablespoon fresh thyme leaves
  • 60g (2oz)

Method

  • Heat the oil in a large frying pan, add the celery and sweet potato and cook for about 5 minutes. Add the pepper, cook for another few minutes, then stir in the stock. Bring to the boil and simmer for 10 minutes.

  • Add the green beans, cook for another 5 minutes, then stir in the butter beans and simmer for 5 minutes until heated through. Squash some of the beans and potato in the pan to thicken the juices. Check for seasoning and that the potato is just tender.

  • Meanwhile, toast ciabatta on one side, turn slices over, put thyme leaves and grated cheese on top and grill until brown. Serve the toasts on the hotpot.

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Top Tip

If you want the green beans to retain their bright colour, blanch them separately in a pan of boiling water for 2 minutes, drain, and rinse under cold running water. Add to the hotpot for the last couple of minutes of cooking.