The perfect comfort food for any time of year, this delicious beany recipe from Pyrex will come into its own during autumn and winter.
But it can also taste fabulously summery with all those fresh vegetable flavours.
When the weather's warmer, we enjoy this kind of food al fresco with a large seasonal salad and not too hot, rather than straight from the oven. Yum!
Bean & Vegetable Hotpot Recipe
Bean & Vegetable Hotpot Recipe
Serves 4-6
Preparation time: 15 minutes
Cooking time: 45 minutes
Equipment: Pyrex Optimum Roaster 31x20cm
Ingredients
1 Tbsp olive oil
1 large onion, chopped
2 large courgettes, sliced
150g button mushrooms, halved
2 red peppers, sliced thinly
400g can chopped tomatoes
2 Tbsp tomato puree
60ml red wine (or stock)
400g can cannellini beans, drained and rinsed
400g can red kidney beans, drained and rinsed
1 tsp dried mixed herbs
salt and pepper to taste
Topping (optional):
100 ml natural yogurt
1 medium egg
Black pepper and salt to taste
Method
1. Preheat the oven to Gas 4, 180 C.
2. Heat the oil in a large pan, fry the onion for 2-3 minutes until lightly browned, add the courgettes, mushrooms and peppers and cook for 5 minutes.
3. Add the tomatoes, puree, wine, beans and herbs. Bring to the boil, season to taste and pour into the Pyrex roaster. Cover with foil and cook in the preheated oven for 25-30 minutes. Test the vegetables to see that they are cooked and remove the foil.
For the topping:
4. Beat the yogurt with the egg and seasonings, pour over the top and place under a preheated grill until the topping is lightly browned and set.
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Preparation time: 15 minutes
Cooking time: 45 minutes
Equipment: Pyrex Optimum Roaster 31x20cm
Ingredients
1 Tbsp olive oil
1 large onion, chopped
2 large courgettes, sliced
150g button mushrooms, halved
2 red peppers, sliced thinly
400g can chopped tomatoes
2 Tbsp tomato puree
60ml red wine (or stock)
400g can cannellini beans, drained and rinsed
400g can red kidney beans, drained and rinsed
1 tsp dried mixed herbs
salt and pepper to taste
Topping (optional):
100 ml natural yogurt
1 medium egg
Black pepper and salt to taste
Method
1. Preheat the oven to Gas 4, 180 C.
2. Heat the oil in a large pan, fry the onion for 2-3 minutes until lightly browned, add the courgettes, mushrooms and peppers and cook for 5 minutes.
3. Add the tomatoes, puree, wine, beans and herbs. Bring to the boil, season to taste and pour into the Pyrex roaster. Cover with foil and cook in the preheated oven for 25-30 minutes. Test the vegetables to see that they are cooked and remove the foil.
For the topping:
4. Beat the yogurt with the egg and seasonings, pour over the top and place under a preheated grill until the topping is lightly browned and set.
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