Green Bean and Potato Pot

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  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
  • Calories icon

This vegetarian hotpot is packed with three different types of beans and plenty of potatoes to create a hearty stew.

recipe updated 8 Jun 2020


  • Onion icon
    1 (140g)
  • Water icon
    as needed
  • Green beans icon
    Green beans
    550g (about 4½ cups)
  • Broad bean icon
    Broad bean
    150g (about ½ cup)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Potato icon
    700g (about 4)
  • Garlic clove icon
    Garlic clove
  • Sherry vinegar icon
    Sherry vinegar
    2 tbsp (30ml)
  • Wholegrain mustard icon
    Wholegrain mustard
    2 tbsp (33g)
  • Muscovado sugar icon
    Muscovado sugar
    2 tbsp (26g)
  • Bay leaves icon
    Bay leaves
  • Tinned chopped tomatoes icon
    Tinned chopped tomatoes
    400g (about 1¾ cups)
  • Tomato purée icon
    Tomato purée
    3 tbsp (49g)
  • Salt & pepper icon
    Salt & pepper
    as needed


  • kCook icon Wooden spoon
  • kCook icon Frying pan
  • kCook icon Large saucepan

Step preview

  1. Add water to a clean large saucepan
  2. Boil
  3. Add green beans to the beans
  4. Cook - 5 min
  5. Add broad bean to the beans
  6. Cook - 1 min
  7. Drain then set aside
  8. Add olive oil to a clean frying pan
  9. Heat in frying pan - medium heat
  10. Add onion and potato to the frying pan
  11. Fry in frying pan while stirring occasionally - 5 min
  12. Cover in frying pan
  13. Cook in frying pan until softened - 10 min
  14. Stir in garlic clove, sherry vinegar, wholegrain mustard and muscovado sugar to the frying pan
  15. Add bay leaves to the frying pan
  16. Stir in tinned chopped tomatoes and tomato purée to the frying pan
  17. Stir until completely mixed
  18. Boil in frying pan
  19. Simmer gently in frying pan until thickened while stirring occasionally - 15 min, medium-low heat
  20. Transfer beans to frying pan and mix
  21. Heat gently in frying pan - 10 min, low heat
  22. Season with salt & pepper to taste
  23. Serve
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