Smoky bean hotpot

Serves: 4
Course: Main Course
Cooking Time: 1 hr 20 mins
  • 100g dried large butter beans
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons smoked paprika
  • 1 celery stick, chopped
  • 1 carrot, chopped
  • 2 medium waxy potatoes, cut into 2cm dice
  • 1 red pepper, chopped
  • 500ml vegetable stock
  • Salt and black pepper
  • Crusty bread, to serve

This is a hearty hotpot packed with vegetables and rich with smoky paprika. Butter beans are large and white with a delicate flavour that complements the stronger flavours of garlic and paprika. Serves 4.

Soak the dried beans in cold water for at least 6 hours or overnight. Drain and put in a large saucepan or pot set over a medium heat, with sufficient just-boiled water to cover. Cook for 30 minutes until softened. Drain and set aside until needed.

Put the oil in a saucepan or pot set over a medium heat. Add the onion and cook for 4-5 minutes until softened. Add the garlic and paprika and stir-fry for 2 minutes. Then add the celery, carrot, potatoes and red pepper and cook for 2 minutes, stirring constantly to coat the vegetables in the flavoured oil.

Pour in the stock and beans and bring to the boil. Reduce the heat and partially cover the pan with a lid. Let simmer for 40 minutes, stirring often, until all the vegetables are cooked. Season to taste and serve with crusty bread.