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Creamy Butter Bean Hot Pot
Cosy up with this comforting butter bean and winter vegetable stew topped with a layer of golden, tender potatoes. Baked in the oven until its bubbling, it's rich, creamy and delicious.
Ingredients
- 500g potatoes
- 1 onion
- 2 garlic cloves
- 400g leeks
- 200g carrots
- 2 celery sticks
- 200g chestnut mushrooms
- A handful of flat leaf parsley
- 400g tin of butter beans
- 1 vegetable stock cube
- 250ml double cream
Prep: 20 mins | Cook: 35 mins
Method
1. Scrub the potatoes. Slice them into ½cm thick rounds (no need to peel unless you prefer to). If you have a mandoline or a slicing attachment on your food processor, use that to save time. Scoop the potatoes into a large bowl, cover with cold water and set aside.
2. Peel and finely chop the onion. Peel and crush the garlic. Trim the roots and any woody greens off the leeks, then halve them, rinse out any grit and finely slice them. Trim and peel the carrots, then chop them into bite-sized chunks. Trim the celery sticks, then finely slice them.
3. Place an ovenproof casserole dish on a medium heat. Add 1 tbsp olive oil and the chopped veg. Season with a generous pinch of salt and pepper, pop on a lid and fry, stirring often, for 10 mins till the veg have started to soften and pick up some colour. If they brown too quickly, turn the heat down and add 2-3 tbsp water.
4. Meanwhile, preheat your oven to 200°C/Fan 180°C/Gas 6. Brush the mushrooms clean and quarter or halve any large mushrooms. Pick the parsley leaves off their stalks. Roughly chop them and set aside for later. Finely chop the parsley stalks.
5. After 10 mins, add the mushrooms to the veg. Fry, stirring often, for 5 mins till the mushrooms are juicy and tender. Stir in the chopped parsley stalks.
6. Tip the butter beans into the pan with the liquid from their tin. Add the vegetable stock powder. Pour in the double cream and add 100ml water. Stir gently to mix. Taste and adjust the seasoning. Take off the heat.
7. Drain the potatoes. Arrange them on top of the veg to make a lid. Brush with 1 tbsp olive oil. Slide the dish into the oven and bake for 30-35 mins.
8. When the Hot Pot is golden brown and bubbling, take it out of the oven. Let it rest for 5 mins before garnishing with the chopped parsley. Serve in warm bowls.
9. Get ahead
You can slice the potatoes the night before you want to cook the hot pot and store them in a bowl or pan of water, covered, somewhere cool.
You can slice the potatoes the night before you want to cook the hot pot and store them in a bowl or pan of water, covered, somewhere cool.
10. Love your leftovers
The hot pot will keep in the fridge for up to 3 days, or you can freeze it for up to 3 months. Divide into individual containers, cool then chill or freeze. Defrost overnight and reheat till piping hot, adding a splash more water or vegetable stock to loosen the veg.
The hot pot will keep in the fridge for up to 3 days, or you can freeze it for up to 3 months. Divide into individual containers, cool then chill or freeze. Defrost overnight and reheat till piping hot, adding a splash more water or vegetable stock to loosen the veg.
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