Nutritional Consultant & Workplace Health

recipes

Spicy Bean Hotpot

A tasty winter warmer for those long cold evenings...

1 onion (chopped)
4 garlic cloves (chopped)
1-2 chillies chopped (depending on how hot you like it)
2-3 carrots, chopped
2-3 sticks celery, chopped
1 large leek, chopped
1 parsnip, chopped

3-4 tins of pulses - choose from adzuki, borlotti, butter, cannelloni, red kidney, chickpeas, etc...
1 jar passata or 2 tins chopped tomatoes
½ teaspoonful smoked paprika
1 tblsp of tomato puree
glass of red wine

2 levels tsp boullion powder or 1 x stock cube
generous pinch of sea salt
1-2 teaspoons black pepper
2-3 tablespoons veg oil or olive oil
2-3 bay leaves

Serves 4 people (with enough for second helpings)
Heat the oil in an ovenproof pan on the hob.
Add carrot, onion and garlic and cook until soft.
Add the rest of the vegetables, chilli, paprika, tomatoes, red wine, stock and seasoning. Cook for 3-4 minutes. Add the beans and put into the oven for about an hour until the hotpot is bubbling, vegetables are cooked and you are ready to eat.
Serve with fresh wheaten bread or brown rice.