This bean hotpot with cheesy croutons is pure cheer-up food for when you're feeling under the weather.
Packed with two kinds of beans, sweet potatoes, pepper and celery, it's a medley of delicious vegetables - perfect for vegetarians (and even vegans if you leave the cheese of the croutons, or use a vegan alternative). Even meat-eaters will love this though - the veggies are bursting with goodness that will make you feel better if you've had a rubbish day. Beans are great mood food! It's also a great budget option when you want something cheap and filling - in fact it's one of our favourite cheap family meals.
Ingredients
- 1 tbsp olive oil
- 3 celery stalks, chopped
- 2 sweet potatoes, about 500g (1lb), peeled and cubed
- 1 yellow pepper, deseeded and sliced
- 600ml (1 pint) vegetable stock
- 100g (3½oz) green beans, chopped
- 420g can butter beans, rinsed and drained
- Salt and freshly ground black pepper
- 1 small ciabatta, sliced into 12 (optional, to serve)
- 1 tbsp fresh thyme leaves (to garnish the ciabatta)
- 60g grated cheddar or mozzarella (to garnish the ciabatta)
WEIGHT CONVERTER
Method
- Heat the oil in a large frying pan, add the celery and sweet potato and cook for about 5 minutes. Add the pepper, cook for another few minutes, then stir in the stock. Bring to the boil and simmer for 10 minutes.
- Add the green beans, cook for another 5 minutes, then stir in the butter beans and simmer for 5 minutes until heated through. Squash some of the beans and potato in the pan to thicken the juices. Check for seasoning and that the potato is just tender.
- Meanwhile, toast ciabatta on one side, turn slices over, put thyme leaves and grated cheese on top and grill until brown. Serve the toasts on the hotpot.
Top tip for making bean hotpot with cheesy croutons
If you want the green beans to retain their bright colour, blanch them separately in a pan of boiling water for 2 minutes, drain, and rinse under cold running water. Add to the hotpot for the last couple of minutes of cooking.
