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Spicy Bean Hot Pot

Homepride

Spicy Bean Hot Pot

Serves 10
15 minutes prep time
40 minutes cook time

Ingredients

300g Leeks (sliced)
500ml Bisto Vegetable Bouillon (made as per instructions)
20ml Vegetable oil
2 Onions (finely diced)
2 Cloves of garlic (crushed)
100g Celery (finely diced)
2g Chilli powder
5g Ground cumin
5g Smoked paprika
1l Homepride Tomato and Basil Sauce
500g Sweet potato (diced)
800g Red kidney beans (drained and rinsed)
800g Butter beans (drained and rinsed)
800g Cannellini beans (drained and rinsed)

Allergens

Please check the ingredients declaration on the products you use making this recipe.
Celery
This recipe may contain:
Sesame

Method

Step one

Preheat the oven to 220°C.

Step two

Blanch the sliced leeks in the Bisto Vegetable Bouillon.

Step three

Once cooked, drain and reserve the cooking liquor.

Step four

Heat the oil in a large non-stick saucepan. Fry the onions for five minutes, stirring occasionally, until softened and lightly browned.

Step five

Add the garlic and celery and fry for a further two minutes. Add the chilli powder, cumin and paprika.

Step six

Cook for one minute and then add the Homepride Tomato and Basil Sauce and add the sweet potato with the reserved Bisto Vegetable Bouillon cooking liquor. Stir in the beans and season to taste with salt and pepper.

Step seven

Spoon the bean mixture into an ovenproof dish and top with the blanched leeks.

Step eight

Bake for about 35 minutes until the leeks are tender, lightly browned and the filling is bubbling.

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