

Vegetable and Butter Bean Hotpot
- 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.
- 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.
- Add the MAGGI Rich & Rustic, red lentils, vegetable bouillon and rosemary. Simmer for 10 minutes then blitz the sauce with a food processor.
- Return the pan to the stove, add the carrots and swede and cook for 10 minutes before adding the potato, celery and leek.
- 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.
- Blanch the sliced baking potatoes in a separate pan of boiling water for 3 minutes, or until just softened.
- 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.
- 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.
Products used in the recipe

