Posted on November 27, 2018 by Kate Halsall
We’ve had stew and casserole, now it’s the time for hot pots! Ok, so I know what you’re thinking, a hot pot should have a sliced potato topping. There’s already no mention of potato. Truth be told, this is supposed to have a layer of sliced parsnips – but I can’t stand them! I guess therefore in essence, this kale and kidney bean hot pot is actually a ‘one pot’ – but hey, don’t hold it against me!
- 240g Kidney Beans (drained)
- 200g Passata
- 40g Kale
- 1 Aubergine
- 1 Vegetable Stock Cube
- 2 Garlic Cloves
- 1tsp Oil
- 4 tblsp Water
- Finely chop the garlic. Chop the aubergine into small cubes. Roughly chop the kale (I chopped it away from the stalk). Drain the kidney beans.
- Put the oil into a heated pan. Add the garlic and aubergine. Cook until softened – approximately 7 minutes.
- Add kidney beans, passata, kale and crumble the stock cube.
- Simmer for a further 10 minutes. If the mixture gets too thick, add 4 tablespoons of water.
According to the original recipe that I have adapted this from, it’s supposed to serve two people. I would agree if you were serving this with something else; but honestly, I could have wolfed the whole thing down!!
Of course, if you want to substitute the kidney beans for another type of bean I’m sure it would taste just as good!
If you wanted to add the parsnip topping; essentially you slice 1 parsnip, place it on a backing tray with a little bit of oil and salt and bake in the oven for approximately 20 minutes until it starts to crisp. It’s the only vegetable that this vegan cannot stand I’m afraid, so now I have a lonely parsnip sat in the cupboard! Of course you could top the dish with sliced potato or sweet potato, but if you’re looking for a low carb, less faff dish, then this is it!
If you’re a fan of one pot simplicity, here’s another great one pot recipe.