The Hairy Bikers' spicy bean hotpot recipe
Big flavours for a big pie, this hotpot pie has a topping of sliced potatoes over a scrumptious array of vegetables, beans and spices; a feast for all – vegetarian or not.
Ingredients
- 2 Sweet potatoes (about 450g)
- 2 Medium cougettes
- 2 tbsp Sunflower oil
- 2 Medium onions, halved and sliced
- 2 Garlic cloves, crushed
- 1 tsp Hot chilli powder
- 1 tsp Ground cumin
- 0.5 tsp Smoked paprika
- 400 g Can chopped tomatoes
- 2 tbsp Tomato purée
- 2 Bay leaves
- 400 g Can red kidney beans, drained and rinsed
- 400 g Can cannellini beans, drained and rinsed
- 1 tbsp Cornflour, mixed to a paste with 1 tbsp cold water
- 1 pinch Flaked sea salt
- 1 pinch Freshly ground black pepper
- 2 Sweet potatoes (about 450g)
- 2 Medium cougettes
- 2 tbsp Sunflower oil
- 2 Medium onions, halved and sliced
- 2 Garlic cloves, crushed
- 1 tsp Hot chilli powder
- 1 tsp Ground cumin
- 0.5 tsp Smoked paprika
- 14.1 oz Can chopped tomatoes
- 2 tbsp Tomato purée
- 2 Bay leaves
- 14.1 oz Can red kidney beans, drained and rinsed
- 14.1 oz Can cannellini beans, drained and rinsed
- 1 tbsp Cornflour, mixed to a paste with 1 tbsp cold water
- 1 pinch Flaked sea salt
- 1 pinch Freshly ground black pepper
- 2 Sweet potatoes (about 450g)
- 2 Medium cougettes
- 2 tbsp Sunflower oil
- 2 Medium onions, halved and sliced
- 2 Garlic cloves, crushed
- 1 tsp Hot chilli powder
- 1 tsp Ground cumin
- 0.5 tsp Smoked paprika
- 14.1 oz Can chopped tomatoes
- 2 tbsp Tomato purée
- 2 Bay leaves
- 14.1 oz Can red kidney beans, drained and rinsed
- 14.1 oz Can cannellini beans, drained and rinsed
- 1 tbsp Cornflour, mixed to a paste with 1 tbsp cold water
- 1 pinch Flaked sea salt
- 1 pinch Freshly ground black pepper
- 600 g Potatoes (preferably Maris Piper)
- 50 g Butter, melted
- 1 pinch Flaked sea salt
- 1 pinch Freshly ground black pepper
- 21.2 oz Potatoes (preferably Maris Piper)
- 1.8 oz Butter, melted
- 1 pinch Flaked sea salt
- 1 pinch Freshly ground black pepper
- 21.2 oz Potatoes (preferably Maris Piper)
- 1.8 oz Butter, melted
- 1 pinch Flaked sea salt
- 1 pinch Freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 60 mins
- Serves: 6
Step-by-step
- You'll need a 2.5-litre shallow ovenproof dish - a lasagne dish is ideal.
- Peel the sweet potatoes and cut them into rough 2.5cm chunks. Trim the courgettes and cut into 1cm slices.
- Heat the oil in a large non-stick saucepan or deep frying pan. Gently fry the onions for 5 minutes, stirring often, until softened and lightly browned. Add the garlic, chilli powder, cumin and paprika. Cook for 1 minute, stirring.
- Tip the tomatoes into the pan, refill the can with water and add this to the pan. Stir in the tomato purée, bay leaves and sweet potatoes. Bring to the boil and cook for 15 minutes. Stir in the beans and courgettes and bring the mixture back to a simmer. Cook for a further 3 minutes, stirring. Add the cornflour paste and stir until the sauce has thickened. Season to taste with salt and pepper.
- Preheat the oven to 220°C/Fan 200°C/Gas 7. Peel and thinly slice the potatoes. Spoon the vegetable mixture into your ovenproof dish and top with overlapping slices of potato. Brush the potatoes with melted butter and season with salt and pepper. Bake for about 35 minutes until the potatoes are tender and lightly browned and the filling is bubbling.
Also worth your attention:
More recipes by The Hairy Bikers
Book:The Hairy Bikers' Perfect Pies
Hairy Bikers website
The lies 'vegetarians' tell themselves
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