Beanbeefhotpot Recipes

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



Betty's 3-Bean Hot Dish (a la Minnesota) image

My dearest 80-something friend Betty gave me this sensational, hearty recipe for a 3-bean hot dish. She's Finnish, I believe this has roots to home, and it's really tasty! My hubby, who hates beans, demanded I get the recipe. We first devoured it at Betty and Jim's 60th wedding anniversary! Perfect for potlucks.

Provided by MrsWifey/Mommy

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

¼ pound bacon
1 pound ground beef
1 onion, diced
1 (15 ounce) can pork and beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can butter beans, drained
½ cup ketchup
½ cup brown sugar
2 tablespoons white vinegar
1 tablespoon yellow mustard

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.

Nutrition Facts : Calories 359.7 calories, Carbohydrate 44.7 g, Cholesterol 43.6 mg, Fat 11.9 g, Fiber 7.5 g, Protein 19.7 g, SaturatedFat 4.4 g, Sodium 810 mg, Sugar 22.3 g

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

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

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

HOT POT AT HOME



Hot Pot at Home image

Hot pot is a tasty, festive and communal cooking and dining experience that involves little more than a table set with a portable butane stove, a pot of bubbling broth and platters of raw meat and/or seafood and vegetables. Various condiments and a dipping sauce or two are common, as well. In the spirit of hot pot, a winter staple in various Asian countries, our recipe is flexible. Feel free to sub out any of the components according to your taste. (See the end of the recipe for more suggestions.) You can also play with the broth. Our version is very simple, which lets the flavor of the proteins and vegetables shine, but kimchi, tomatoes, and chile peppers are just some of the possible additions. Please note that you don't need to purchase any of the special equipment listed to make this recipe. You can use two pots, your stovetop burners, and whatever cooking utensils you have.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 33

2 pounds (or 2 each) pork leg bones, cut into 2-inch pieces
1 carrot, peeled and cut into 1-inch chunks
1 ear corn, husks and silks removed and cut into 1-inch pieces
1 small daikon (about 1/2 pound), peeled and cut into 1-inch chunks
Kosher salt
1/4 cup chili oil
1 pound thinly sliced beef (see Cook's Note)
1 pound of any white-fleshed fish, such as flounder, cod, haddock, etc., cut into 1-inch cubes
1/2 pound Napa cabbage, cut into bite-size pieces
1/2 bunch spinach (about 1/2 pound)
1 large Yukon gold or russet potato, peeled and cut into 1/2-inch slices
1 small pumpkin, halved, seeded and cut into 1/2-inch slices
4 large hard-boiled eggs, peeled
One 8-ounce package fish tofu or one 12-ounce package extra-firm tofu (cut the regular tofu into 1/2-inch slices)
One 8-ounce package udon noodles
Hot Pot Dipping Sauce, recipe follows
Chinese BBQ sauce
Chili oil
Chili crisp
Oyster sauce
Soy sauce
Toasted sesame oil
Sesame paste
1/4 cup hot Pork Broth
2 tablespoons Chinese BBQ sauce, such as Bullhead
2 tablespoons sesame paste
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
1 teaspoon granulated sugar
1 teaspoon chopped garlic
1 teaspoon chopped scallions

Steps:

  • For the pork broth: Fill a 7-quart Dutch oven with 12 cups cold water and bring to a boil. Meanwhile, soak the pork bones in cold water in a large bowl, to remove some of the blood, for about 20 minutes or until the water boils. Add the bones to the pot and boil until the water darkens and there's a lot of foam on the surface, about 8 minutes. Drain and rinse the bones and clean the pot of any residue.
  • Return the pork bones to the pot and add the carrots, corn, daikon and 16 cups cold water. Bring to a boil over high heat and then reduce the heat and simmer, covered, until the broth is very milky, about 2 1/2 hours. Skim off any dark proteins and fat, then lightly season with salt.
  • Transfer the pork broth, along with the bones and other solids, which will continue to flavor the broth, to an 11-inch hot pot pot with a divider. Add the chili oil to one side of the pot. Place the pot on a portable butane burner and bring to a boil over high heat.
  • For the components: Meanwhile, arrange the beef, fish, cabbage, spinach, potatoes, pumpkin, eggs, fish tofu and udon noodles on plates or platters, as you like. Set out at least two pairs of chopsticks or tongs and small strainer baskets (these are useful when cooking more fragile ingredients, such as fish, tofu and the like). As for the chopsticks/tongs, let everyone know not to use the same pair for picking up raw and cooked meat and fish.
  • For the condiments: Create a "dipping sauce station" with any of the condiments, along with a bunch of small plates and bowls. Each person can mix and match them as they like.
  • Once the broth is boiling, start cooking! Let each person cook their own ingredients in the broth (the side with the chili oil is spicier), being mindful not to overcrowd the pot. If the broth reduces too much and you still have raw ingredients left, add some warm water to the pot and bring to a boil. If you like, you can eat the marrow from the pork bones.
  • Proteins-Thinly sliced chicken, pork or lamb, mini-pork sausages, low-sodium luncheon meat cut into 1/2-inch-thick slices, shellfish, fish cakes, tofu
  • Vegetables-sweet potato, kabocha squash, watercress, bok choy, corn on the cob, lotus root, kale, chile peppers, tomato, bean sprouts, enoki, shiitake or button mushrooms
  • Noodles, etc.-ramen noodles, rice noodles, konjac noodle knots, dumplings, rice cakes, dried tofu sticks
  • Stir together the Pork Broth, BBQ sauce, sesame paste, oyster sauce, soy sauce, hoisin sauce, sesame oil, sugar, garlic and scallions in a small bowl until combined.

HEARTY BEEF & BEAN SOUP



Hearty Beef & Bean Soup image

I love cooking, and often share my soups with my co-workers-and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. -Lori Steiner, Maquoketa, Iowa

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings (4 quarts).

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 large onion, chopped
1 small green pepper, chopped
1 can (28 ounces) petite diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 package (13-1/2 ounces) beef smoked sausage, sliced
2 serrano peppers, seeded and chopped
2 teaspoons chili powder
1 teaspoon salt
1 carton (32 ounces) beef broth
2 cups water

Steps:

  • In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts :

BEEF & BEAN HOTPOT



Beef & bean hotpot image

A hearty one pot meal to satisfy the whole family

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 8

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

EASY BEEF HOTPOT



Easy beef hotpot image

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

2 onions
300g carrots
1kg potatoes
450g lean minced beef
2 beef stock cubes
400g can baked beans
splash of Worcestershire sauce
handful of roughly chopped parsley (optional)

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

BIG BEAN POT



Big Bean Pot image

Perfect for a picnic or tailgate party, these classic beans have plenty of bacon, onion, and seasonings, cooked slow to meld flavors.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h25m

Yield 12

Number Of Ingredients 10

12 slices bacon (about 3/4 lb), diced
3 medium onions, chopped
1 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 cup packed brown sugar
1/3 cup cider vinegar
1/4 cup ketchup
2 cans (16 oz each) baked beans
1 can (15 oz) red kidney beans, drained, rinsed
1 can (15 oz) lima beans, drained, rinsed

Steps:

  • Heat oven to 350°F. In Dutch oven or large saucepan over medium heat, cook and stir bacon and onions until bacon is crisp and onions are tender. Drain. Stir in remaining ingredients.
  • Bake uncovered 60 to 70 minutes or until hot and bubbly.

Nutrition Facts : Calories 260, Carbohydrate 41 g, Cholesterol 15 mg, Fat 1/2, Fiber 9 g, Protein 12 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 16 g, TransFat 0 g

LANCASHIRE HOT POT



Lancashire Hot Pot image

Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.

Provided by HEATHER.WRAY

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h20m

Yield 6

Number Of Ingredients 7

1 tablespoon vegetable oil
12 ounces chopped onion
1 ½ pounds cubed leg of lamb meat
2 ½ pounds potatoes, peeled and thinly sliced
2 tablespoons chopped fresh thyme
1 ounce butter
2 cups chicken or lamb stock

Steps:

  • Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
  • Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 38.4 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 5.3 g, Protein 17.1 g, SaturatedFat 7 g, Sodium 302.2 mg, Sugar 5.1 g

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From youtube.com


EASY SAUSAGE HOTPOT RECIPE - EFFORTLESS FOODIE
2022-03-15 Remove to a plate. Two: Add the onion, garlic, carrots, and red pepper to the pan and cook on a medium heat for 4 minutes. Three: Add the flour, smoked paprika, oregano, thyme, salt, and pepper and stir into the vegetables. Four: Pour in the stock, add the tomato puree and return the browned sausages to the pan.
From effortlessfoodie.com


LANCASHIRE BEEF HOT POT | ENTERTABLEMENT
2018-03-04 Instructions. Heat oven to 325° F Convection or 350° F regular. Heat the butter in a 6 quart cast-iron braising pot (or similar pot) over medium heat. Working in batches, brown the beef on all sides (about 5 minutes), removing to a plate as each batch is completed. Note: dry each piece of beef with paper towel before placing in the pan, or it ...
From entertablement.com


SAUSAGE AND BEAN HOTPOT - GOOD HOUSEKEEPING
2011-05-09 Directions. Heat the oil in a large heavy-based casserole dish and brown the sausages all over, about 5min. Lift out and set aside. Add the onion and carrots to the pan and cook gently, covered ...
From goodhousekeeping.com


SPICY BEAN HOTPOT WITH CRISPY POTATO TOPPING - EASY CHEESY …
2017-11-08 Add the sliced potatoes in a single layer on top of the bean stew. Drizzle lightly with olive oil, and sprinkle with a little grated cheese. Cover the dish with a lid or some silver foil, and bake for 30 minutes at 190°C (Gas Mark 5 / 375°F). Then remove the cover, and return to the oven for a further 30 minutes, or until the potatoes are ...
From easycheesyvegetarian.com


BEEF AND ROOT VEG HOTPOT RECIPE - TESCO REAL FOOD
Method. Heat 1 tbsp of the oil in a large pan and brown the beef. You may need to do this in batches. Remove the meat from the pan and set aside. Pour 1 more tbsp of the oil into the pan and add the onion, leek, carrots and parsnip. Cook for 10-15 minutes, until softened and golden. Return the beef to the pan and stir in the flour, allspice and ...
From realfood.tesco.com


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