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Spicy Bean Hot Pot

Healthycooking's picture
Ingredients
  Button mushrooms 8 Ounce (225 Gram, 3 Cups)
  Sunflower oil 15 Milliliter (1 Tablespoon)
  Onions 2 , sliced
  Garlic 1 Clove (5 gm), crushed
  Red wine vinegar 15 Milliliter (1 Tablespoon)
  Canned chopped tomatoes 14 Ounce (400 Gram)
  Tomato puree 15 Milliliter (1 Tablespoon)
  Worcestershire sauce 15 Milliliter (1 Tablespoon)
  Whole grain 15 Milliliter (1 Tablespoon)
  Soft dark brown sugar 15 Milliliter (1 Tablespoon)
  Vegetable stock 8 Fluid Ounce (250 Milliliter, 1 Cup)
  Canned red kidney beans 14 Ounce, drained (400 Gram)
  Haricot beans/Cannellini beans 14 Ounce, drained (400 Gram)
  Bay leaf 1
  Raisins 3 Ounce (75 Gram, 1/2 Cup)
  Black pepper To Taste
  Salt To Taste
  Chopped parsley 1 Tablespoon (To Garnish)
Directions

1. Wipe the mushrooms, then cut them into small pieces. Set aside.
2. Heat the oil in a large saucepan or flameproof casserole, add the onions and garlic and cook over a gentle heat for 10 minutes until soft.
3. Add all the remaining ingredients except the mushrooms and seasoning. Bring to the boil, lower the heat and simmer for 10 minutes.
4. Add the mushrooms and simmer for 5 minutes more. Stir in salt and pepper to taste. Transfer to warm plates and sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4

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Average: 4.2 (12 votes)