Sweet Sour Mixed Bean Hotpot Recipes

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

SWEET N SOUR BEANS

Sweet N Sour Beans image

This recipe is popular on both sides of the border. It came from a friend in Alaska, then traveled with me to old Mexico, where I lived for 5 years, and is now a potluck favorite in my Arkansas community. It's easy to keep the beans warm and serve from a slow cooker. -Barbara Short, Mena, Arkansas

Provided by Taste of Home

Categories Side Dishes

Time 3h20m

Yield 20 servings (1/2 cup each).

Number Of Ingredients 12

Ingredients

8 bacon strips, diced
2 medium onions, halved and thinly sliced
1 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 can (28 ounces) baked beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) lima beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

Steps:

In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil. , In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.

Nutrition Facts : Fat 6 g fat (2 g saturated fat), Cholesterol 9 mg cholesterol, Sodium 529 mg sodium, Carbohydrate 33 g carbohydrate, Fiber 6 g fiber, Protein 7 g protein.

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

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