Vegetable and Butter Bean Hotpot

Heart-warming autumnal dish in a simple serve format.
  • 1:05 TIME
  • 10 portions

INGREDIENTS

15ml vegetable oil

200g onions, finely sliced

2 clove garlic, crushed 

900g MAGGI® Rich & Rustic Tomato Sauce 

20g MAGGI® Vegetable Bouillon

2tsp rosemary, finely chopped 

200g red lentils

520g carrot, diced 

520g swede, diced 

520g potato, diced 

300g celery, diced 

400g leek, finely sliced 

4 x 400g tins butter beans, drained

2 dashes hot sauce (optional) 

9 medium baking potatoes, finely sliced 

METHOD

Prep: 25 minutes. Cook: 40 minutes.

  1. Heat 10ml vegetable oil in a large pan and cook the onion for five minutes or until soft, then add the garlic and cook for a further 2-3 minutes.
  2. Add the MAGGI Rich & Rustic, red lentils, vegetable bouillon and rosemary. Simmer for 10 minutes then blitz the sauce with a food processor.
  3. Return the pan to the stove, add the carrots and swede and cook for 10 minutes before adding the potato, celery and leek.
  4. Keep the pan on the heat until all the vegetables are cooked. Stir in the drained butter beans and few dashes of hot sauce, if desired also letting down with a little water if needed.
  5. Blanch the sliced baking potatoes in a separate pan of boiling water for 3 minutes, or until just softened.
  6. Transfer the vegetable mix to an oven proof dish then layer the blanched potatoes, ensuring they overlap and fully cover the surface of the hot pot.
  7. Brush with the remaining vegetable oil and bake for 30 to 40 minutes in an oven pre-heated oven to 190°C/ 375°F/ Gas Mark 5.

CHEF'S TIP

Haricot beans are a great substitute if you don’t like butter beans. Serve this dish with roasted parsnips and curly kale. 

NUTRITION INFORMATION

Typical Values

Per 100g

Per Serve 

Reference Intake

% RI*

Energy

369 kJ

87 kcal

1878 kJ

445 kcal

8400 kJ

2000 kcal

22%

Fat

1.2g

5.9g

70g

8%

of which: saturates

0.2g

0.8g

20g

4%

Carbohydrate

14.3g

73.1g

260g

28%

of which: sugars

3.2g

16.2g

90g

18%

Fibre

2.9g

14.9g

-

-

Protein

3.4g

17.5g

50g

35%

Salt

0.28g

1.43g

6g

24%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.