Bean Hotpot Recipes

MEXICAN BEAN HOTPOT

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 HOTPOT

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.

BEAN & SAUSAGE HOTPOT

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.

BEEF & BEAN HOTPOT

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.

BETTY'S 3-BEAN HOT DISH (A LA MINNESOTA)

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble when cooled. Wipe out skillet with a paper towel.
• Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion and cook until clear, about 5 minutes more.
• Combine cooked bacon, cooked beef, pork and beans, kidney beans, butter beans, ketchup, brown sugar, vinegar, and mustard in a slow cooker. Stir to combine. Cook on High until heated through, about 1 hour.