Smoky Bean HotPot

This is a very hearty hotpot packed with vegetables and rich with smoky paprika. Lima beans (aka butter beans) are large and white with a delicate flavour that complements the stronger flavours of garlic and paprika.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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 or until softened. Drain and set aside until needed.

Step 2

Put the oil in a saucepan or pot set over a medium heat. Add the onion and cook for 4-5 minutes until softened.

Step 3

Add the garlic and paprika and stir-fry for 2 minutes.

Step 4

Then, add the celery, carrot, potatoes, and red pepper and cook for 2 minutes, stirring constantly to coat the vegetables in the flavoured oil.

Step 5

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

Step 6

Season to taste and serve with crusty bread