Bean Hotpot Recipe

Name: Bean Hotpot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Add the other vegetables (from onions to garlic inclusive), and stir another 5-6 minutes on high heat.
3
Add the bay leaf and thyme and other spices and cook for another 5 minutes.
4
Add the three tins of beans and the tomatoes and tomato paste and stir well to combine.
5
Season well with salt and pepper, cover the whole mixture with water, then simmer for 30 minutes.
6
Serve over rice with diced avocado mixed with lime juice, a dollop of yoghurt, and sprinkle with coriander.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 red capsicums, diced (chunky), 2 red chilies, sliced finely, 2 onions, diced finely, and more.

Yes, Bean Hotpot falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean Hotpot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions