Forktionary

Bean Hotpot Recipe

Inspired by Karen Martini's Better Homes and Gardens recipe, this hearty bean hotpot is a flavor explosion! While it simmers, the rich and complex flavors develop, creating a dish well worth the time. This adaptable recipe uses readily available ingredients and allows you to adjust the spice level to your preference. Serve it over fluffy rice with a vibrant avocado-lime salsa and creamy yogurt for a truly unforgettable meal.

Prep Time 20 mins
Cook Time 65 mins
Calories 522.5 kcal
Protein 52g
Rating 5.0 (1 Reviews)
Bean Hotpot 85

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bean Hotpot

  • 2 tablespoons olive oil
  • 2 large red bell peppers
  • 2-3 long red chilies (or 1-2 small birdseye chilies, finely chopped)
  • 1 large onion
  • 2 celery stalks
  • 2 carrots
  • Leeks (not specified in instructions)
  • 2 cloves garlic
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Fennel Seed (not specified in instructions)
  • Fenugreek Seeds (not specified in instructions)
  • 1/2 teaspoon smoked paprika
  • Butter Beans (use 3 (15-ounce) cans, rinsed and drained, if substituting cannellini beans)
  • Red Kidney Beans (use 3 (15-ounce) cans, rinsed and drained, if substituting cannellini beans)
  • Diced Tomatoes (use 1 (28-ounce) can if substituting crushed tomatoes)
  • 2 tablespoons tomato paste
  • 3 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (28-ounce) can crushed tomatoes

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How to Make Bean Hotpot

  1. Heat 2 tablespoons of olive oil in a large stockpot over high heat. Add 2-3 long red chilies (or 1-2 small birdseye chilies, finely chopped) and 2 large red bell peppers, roughly chopped. Cook for 6-8 minutes, until the peppers have blackened slightly around the edges.
  2. Add 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; and 2 cloves garlic, minced. Stir and cook for another 5-6 minutes on high heat.
  3. Add 1 bay leaf, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper (optional), and salt and pepper to taste. Cook for 5 minutes, stirring occasionally.
  4. Add 3 (15-ounce) cans of cannellini beans (or your favorite bean), rinsed and drained; 1 (28-ounce) can crushed tomatoes; and 2 tablespoons tomato paste. Stir well to combine.
  5. Season generously with salt and pepper. Pour in enough water to cover the mixture completely. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the flavors have melded and the sauce has thickened slightly.
  6. Serve hot over cooked rice. Top with diced avocado mixed with the juice of 1 lime, a dollop of plain yogurt, and a sprinkle of fresh coriander.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

57g

Fat

6g

Carbs

30g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation North American Main Dish Beans Mexican Vegan Vegetarian Dietary 4 Hours Or Less