Mexican Bean & Sweet Potato Hot Pot

Total: 40 mins

A warming winter hot pot brimming with bright organic veg, soft sweet spuds and plenty of hearty red beans, flavoured with a fiery kick of fresh chilli and a few good dashes of smoky Mexican spice.

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296 kcal
(per portion)

Ingredients you'll need

1kg sweet potatoes
1 celery stick
2 x 400g tins of red kidney beans
3 garlic cloves
1 chilli (optional)
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
1 vegetable stock cube
400g chopped tomatoes

From your kitchen

2 tbsp olive oil
1 ltr boiling water
Sea salt
Freshly ground pepper

You'll need

Large pan with a lid

Step by step this way

1.
Fill your kettle and boil it. Peel and chop the sweet potatoes into chunks around 2cm across. Trim the dry ends off the celery and finely slice it. Drain and rinse the kidney beans.
2.
Peel and grate or crush the garlic. Halve the chilli, if using it (see our tip for adjusting the spiciness of your hot pot), and scrape out the seeds and white pith for less heat. Finely chop the chilli.
3.
Warm a large pan over a medium heat for 2 mins. Add 2 tbsp olive oil along with the garlic and chilli. Season with 2 tsp each ground cumin and smoked paprika and 1 tsp ground coriander. Cook and stir for 1 min. Add the sweet potatoes, celery and kidney beans. Crumble in the stock cube and top up with 1 ltr hot water from the kettle. Pour in the tin of chopped tomatoes.
4.
Season with a pinch of salt and pepper. Give the hot pot a stir, cover and bring to the boil. Turn the heat down and simmer for 20 mins, stirring now and then, till the sweet potatoes are tender when pressed with a fork.
5.
Taste the hot pot and add a little more salt or pepper if you think it needs it. Ladle into warm bowls and serve straight away.

Tip
Keep & Eat
Cool the hot pot, divide it into individual portions, seal and store in the fridge for up to 3 days, or freeze it for up to 3 months. Defrost thoroughly before reheating, and make sure it’s piping hot all the way through before serving.
Tip
Pump up the volume
This hot pot is a hearty meal in and of itself, but if you want to make it go further try serving it with a side of basmati rice, or chunks of crusty bread – you could also top it off with a spoonful of thick, creamy soya or coconut-based yogurt.
Tip
Feeling hot, hot, hot
TThis hot pot contains fresh chilli and smoked paprika – both of which add plenty of spice to the mix. If you prefer a milder hot pot, leave out the chilli, but keep in the paprika for its smokiness and mellow heat. For medium heat, scrape the seeds and white pith out of the chilli – that’s where most of the heat is hiding, but you’ll still get a bit of chilli kick. For a full blast of heat, leave the seeds and pith in the chilli when chopping it.

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