As we leave summer behind and autumn starts knocking on the door, I have started to cook more substantial things to eat, a little more comforting as the rain falls outside and the wind makes a cardigan a neccessity when walking the dog!
I love the start of autumn for many reasons, not least because I can start cooking this lovely smoky hotpot.It’s delicious, especially when served with hot buttered wholemeal toast and it’s a very a thrifty meal!
Feel free to play around with the ingredients and add other vegetables, any root veggies would be good as would celery and garlic if you like it.
2 tablespoons vegetable oil
1 medium onion, sliced
2 teaspoons smoked paprika
1 medium carrot, chopped
1 small sweet potato, cubed
2 medium waxy potatoes, cubed
1 red pepper, deseeded and chopped
1 large tin butter beans, drained
500ml vegetable stock
1 tablespoon tomato puree
salt and pepper to taste
How to make Smoky Butter Bean and Sweet Potato Hotpot
Pre heat the oven to gas 3
Heat the vegetable oil in a heatproof casserole dish and gently fry the onion until soft. Add the paprika and stir, cook for another couple of minutes.
Add the carrot, potatoes, sweet potatoes and peppers the the pan and mix to coat the vegetables with the flavoured oil.
Add the stock, tomato puree and the butter beans and bring to the boil. Cover the dish and pop into the oven to cook slowly for about 1 1/2 hours or until everything is cooked.
Before serving, taste for seasoning. Add freshly ground black pepper and salt if it’s needed.
Serve with small triangles of hot, buttered wholemeal toast.
A Le Creuset shallow buffet casserole dish is incredibly useful and has many uses in the kitchen. They can be used for anything from casseroles to rice pudding!