Bean Hotpot Food

BEEF & BEAN HOTPOT

Beef & bean hotpot image

A hearty one pot meal to satisfy the whole family

Provided by Good Food team

Time 1h

Number Of Ingredients 8

Ingredients

750g lean minced beef
1 beef stock cube
2 large onions , roughly chopped
450g carrots , peeled and thickly sliced
1.25kg/2lb 12oz potato , peeled and cut into large chunks
2g cans baked beans
Worcestershire sauce or Tabasco sauce , to taste
large handful of parsley , roughly chopped

Steps:

Heat a large non-stick pan, add the beef then fry over a medium-high heat until browned, stirring often and breaking up any lumps with a spoon. Crumble in the stock cube and mix well.
Add the vegetables, stir to mix with the beef and pour in enough boiling water (about 1.3 litres) to cover. Bring to the boil, then lower the heat and stir well. Cover the pan and simmer gently for about 30 mins or until the vegetables are tender.
Tip in the baked beans, sprinkle with Worcestershire sauce or Tabasco to taste, stir well and heat through. Taste for seasoning and sprinkle with parsley. Serve with extra Worcestershire sauce or Tabasco, for those who like a peppery hot taste.

Nutrition Facts : Calories 362 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 2.05 milligram of sodium

BEAN & SAUSAGE HOTPOT

Bean & sausage hotpot image

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

Ingredients

8 large sausages (course-cut ones like Toulouse or Cumberland are ideal)
¼ quantity tomato sauce (see 'Goes well with')
3 x 400g/14oz cans butter beans
1 tbsp black treacle or muscovado sugar
1 tsp English mustard

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

BEAN AND VEGETABLE HOT POT

Bean and Vegetable Hot Pot image

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 Medium Sized (300g) Onions
2 Large Sized (280g) Carrots
2 Tablespoons (20ml) Vegetable Oil
4 Large Sized (800g) Potatoes
1 Reduced Salt and Sugar Tins (400g) Baked Beans
1 Tins (400g) Red Kidney Beans
2 Tablespoons (30g) Tomato Puree
1 Tins (400g) Chopped Tomatoes
4 Teaspoons (4g) Mixed Herbs
1 Pinch (1g) Ground Black Pepper

Steps:

Method Turn oven on to 200oC / 180oC fan oven / 400oF / gas mark 6. Wash potatoes and boil in their skins until cooked through. Leave to cool then slice. Chop onions finely then fry in oil until golden brown. Wash and slice carrots and add to the onions. Then stir in tomato puree, add baked beans, chopped tomatoes and mixed herbs. Drain and rinse kidney beans and add to the pan. Bring to boil and then simmer on a low heat for 10-15 minutes. Transfer to an ovenproof dish and top with sliced potatoes. Cook in oven for around 30 minutes until the potatoes have crisped.

Nutrition Facts :

MEXICAN BEAN HOTPOT

Mexican Bean Hotpot image

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

Ingredients

4 garlic cloves
1 large onion
1 large carrot
1 red capsicum
200 g rindless bacon, all fat removed
1 tablespoon vegetable oil
2 (400 g) cans red kidney beans
1 (400 g) can chopped tomatoes
1 teaspoon ground cumin
1 tablespoon sweet chili sauce
salt, to taste
fresh ground pepper, to taste
2 tablespoons fresh coriander, chopped

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).

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