Bean Hotpot Recipes

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).

SWEET & SOUR MIXED BEAN HOTPOT

Sweet & Sour Mixed Bean Hotpot image

A very hearty and tasty vegetarian main dish. Great with some crusty bread. You can vary the beans to suit your tastes.

Provided by Moor Driver

Categories Beans

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 lb potato, unpeeled
1 tablespoon olive oil
3 tablespoons butter
1/3 cup flour
1 1/4 cups tomato puree (or passata)
2/3 cup apple juice, unsweetened
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup dry sherry
1/4 cup cider vinegar
1/4 cup soy sauce
14 ounces lima beans, canned
14 ounces flageolet beans, canned
14 ounces chickpeas, canned
6 ounces green beans, chopped & blanched
8 ounces shallots, sliced and blanched
8 ounces mushrooms, sliced
1 tablespoon thyme, chopped

Steps:

Preheat the oven to 400°F.
Thinly slice the potatoes and parboil them for 4 minutes. Drain the potatoes thoroughly, toss them in the oil so they are lightly coated all over and set aside.
Place the butter, flour, tomato puree, apple juice, brown sugar, ketchup, sherry, vinegar and soy sauce in a saucepan. Heat gently, whisking constantly until the sauce comes to a boil and thickens. Simmer gently for 3 minutes, stirring.
Rinse and drain the beans and chickpeas and add to the sauce with all the remaining ingredients. Mix well.
Spoon the bean mixture into the casserole.
Arrange the potato slices over the top of the bean mixture, overlapping them slightly and completely covering.
Cover the casserole with foil and bake for about 1 hour, until the potatoes are cooked and tender. Remove the foil for the last 20 minutes of cooking time to lightly brown the potatoes.

Nutrition Facts : Calories 674.3, Fat 10, SaturatedFat 4.2, Cholesterol 15.3, Sodium 1238, Carbohydrate 113.4, Fiber 26.3, Sugar 20.4, Protein 29

BEAN HOTPOT

Bean Hotpot image

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

Ingredients

2 tablespoons olive oil
2 red capsicums, diced (chunky)
2 red chilies, sliced finely
2 onions, diced finely
2 stalks celery, finely diced
1 large carrot, diced finely
2 leeks, white section, halved through the centre then sliced finely
4 garlic cloves, minced
1 bay leaf
2 teaspoons thyme
1 tablespoon fennel seed
1 tablespoon fenugreek seeds
1 teaspoon sweet smoked paprika
1 (400 g) can butter beans, drained
2 (400 g) cans red kidney beans, drained
1 (400 g) can diced tomatoes
2 tablespoons tomato paste

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

BEAN & BEEF HOTPOT

Bean & Beef Hotpot image

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

Ingredients

2 tablespoons olive oil
2 onions, finely sliced
2 tablespoons garlic granules or 1 garlic clove, crushed
1 kg beef rump, cubed or 1 kg beef, topside cubed
1/2 cup red wine
2 tablespoons dried parsley flakes
440 g canned red kidney beans, drained
300 g chunky salsa

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

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