Green Bean and Potato Pot
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recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/
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- Total Time
- 1hr 10mins
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- Serves
- 4
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- Calories
- 511
This vegetarian hotpot is packed with three different types of beans and plenty of potatoes to create a hearty stew.
recipe updated 3 Sep. 2021
Ingredients
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- Onion
- 1
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- Water
- as needed
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- Green beans
- 550 g
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- Fresh broad beans
- 150 g
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- Olive oil
- 2 tablespoons
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- Potato
- 700 g
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- Garlic clove
- 4
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- Sherry vinegar
- 2 tablespoons
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- Wholegrain mustard
- 2 tablespoons
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- Muscovado sugar
- 2 tablespoons
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- Bay leaves
- 2
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- Canned chopped tomatoes
- 400 g
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- Tomato paste
- 3 tablespoons
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- Salt & pepper
- as needed
Tools
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Wooden spoon
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Frying pan
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Large saucepan
Step preview
- Add water to a clean large saucepan
- Boil
- Add green beans to the beans
- Cook - 5 min
- Add fresh broad beans to the beans
- Cook - 1 min
- Drain then set aside
- Add olive oil to a clean frying pan
- Heat in frying pan - medium heat
- Add onion and potato to the frying pan
- Fry in frying pan while stirring occasionally - 5 min
- Cover in frying pan
- Cook in frying pan until softened - 10 min
- Stir in garlic clove, sherry vinegar, wholegrain mustard and muscovado sugar to the frying pan
- Add bay leaves to the frying pan
- Stir in canned chopped tomatoes and tomato paste to the frying pan
- Stir until completely mixed
- Boil in frying pan
- Simmer gently in frying pan until thickened while stirring occasionally - 15 min, medium-low heat
- Transfer beans to frying pan and mix
- Heat gently in frying pan - 10 min, low heat
- Season with salt & pepper to taste
- Serve