BEAN HOTPOT
This was done by Karen Martini on Better Homes and Gardens. Looks like it takes a long time but is very rich looking and worth a try. The chillies she used were long ones so not that hot I suppose; I have little birdseye ones and would probably only use one.
Provided by Chickee
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large stockpot, cook the chillies and capsicum in the olive oil over high heat for about 6-8 minutes, until the capsicum has blackened around the edges.
- Add the other vegetables (from onions to garlic inclusive), and stir another 5-6 minutes on high heat.
- Add the bay leaf and thyme and other spices and cook for another 5 minutes.
- Add the three tins of beans and the tomatoes and tomato paste and stir well to combine.
- Season well with salt and pepper, cover the whole mixture with water, then simmer for 30 minutes.
- Serve over rice with diced avocado mixed with lime juice, a dollop of yoghurt, and sprinkle with coriander.
Nutrition Facts : Calories 522.5, Fat 9.3, SaturatedFat 1.3, Sodium 582.6, Carbohydrate 90.2, Fiber 25.6, Sugar 14.4, Protein 26.2
EASY BEEF HOTPOT
Stretch a pack of mince to make this hearty dish. It's perfect eaten straight from the bowl with a spoon and some crusty bread on a cold winter's night
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Cut each onion into eight wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.
- Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/1½ pints of hot water from the kettle. Bring to the boil.
- Reduce the heat, cover and simmer for 25-30 minutes, until the veg are tender. Stir in the baked beans and a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.
- Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.
Nutrition Facts : Calories 417 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 2.9 milligram of sodium
BEAN & BEEF HOTPOT
This is a nice simple dish to make, the combo of red wine & salsa gives a nice smoky flavour and the meat turns out nice & tender. Recipe from Masterfoods.
Provided by Mandy
Categories One Dish Meal
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a pan and cook onions, stirring 4-5 minutes.
- Add garlic & beef, cook until browned, approx 5 mins, add wine & parsley and simmer covered on low for approx 1 hour.
- Add kidney beans & salsa and simmer for a further 30-25 minutes.
- Serve over rice or on its own with some crusty bread.
Nutrition Facts : Calories 237.7, Fat 7.4, SaturatedFat 1.1, Sodium 743.8, Carbohydrate 31.6, Fiber 8.7, Sugar 7, Protein 8.6
MEXICAN BEAN HOTPOT
A hearty Mexican vegetable dish made with red kidney beans. To vary the dish, vary the beans. And to make it vegetarian, omit the bacon or replace it with vegetarian sausage. I have posted this recipe, adapted from an International Masters '1001 recipes for Pan or Wok' for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Peppers
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and crush the garlic; peel and slice the onion and carrot; deseed and dice the red capsicum; coarsely chop the bacon by cutting with kitchen scissors.
- Heat the oil in a large, deep pan, preferably non-stick; add the onion and bacon and sauté for 5 minutes; add the carrot, garlic and red capsicum and sauté for a further 5 minutes.
- Add the kidney beans and the can juices to the pan, stir in the tomatoes, cumin and chilli sauce, and season to taste with salt and black pepper; and bring the mixture to the boil.
- Reduce the heat and simmer for about 40 minutes, or until the liquid has thickened; garnish with chopped fresh coriander and serve hot. if the liquid starts to thicken too quickly, reduce the heat slightly and stir in a little boiling water or a little wine (at room temperature).
BEAN & SAUSAGE HOTPOT
Warm up after work with this ultimate comfort food dish, just add a buttery dollop of mash
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 5
Steps:
- In a large casserole, fry the sausages until brown all over - about 10 mins.
- Add the tomato sauce, stirring well, then stir in the beans, treacle or sugar and mustard. Bring to the simmer, cover and cook for 30 mins. Great served with crusty bread or rice.
Nutrition Facts : Calories 474 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 3.55 milligram of sodium
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