Green Bean and Potato Pot

by

Sara Lewis

Posted 25 May 2022 (Last updated 25 May 2022)

Serves

4

Total Time

1hrs 10mins

Calories

509

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

recipe-image
    Ingredients

  • Onion icon
    Onion1finely chopped
  • Water icon
    Wateras needed
  • Potato icon
    Potato700 gcubed
  • Garlic clove icon
    Garlic clove4crushed
  • Sherry vinegar icon
    Sherry vinegar2 tablespoons
  • Wholegrain mustard icon
    Wholegrain mustard2 tablespoons
  • Muscovado sugar icon
    Muscovado sugar2 tablespoons
  • Bay leaves icon
    Bay leaves2
  • Tinned chopped tomatoes icon
    Tinned chopped tomatoes400 g
  • Tomato purée icon
    Tomato purée3 tablespoons
  • Salt & pepper icon
    Salt & pepperas needed
  • Green beans icon
    Green beans550 gsliced
  • Broad bean icon
    Broad bean150 g
  • Olive oil icon
    Olive oil2 tablespoons
    Method

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

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