Best 4 Bean Beef Hotpot Recipes

SICHUAN HOT POT

Steps:

• For the soup base:
• In a wok over medium heat, add the oil and the ginger. Cook the ginger for about a minute until caramelized, making sure it doesn't burn. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant.
• Add the Sichuan peppercorns, dried chilies (whole), and the spicy hot pot soup base. Cook for another 2 minutes, and then add the chicken stock. Bring to a boil and transfer to the pot you'll be using for your hot pot meal. You want the pot to be relatively wide and at least 6 inches deep.
• To make the dipping sauce, simply combine whatever mix of ingredients you like.
• To assemble the hotpot, simply plug in your hot plate, place the prepared pot of broth on top, and bring to a low boil or simmer. Place all of your prepared ingredients around it, have everyone mix up their own dipping sauces, and dive in. Each person just takes whatever they want, adds it to the pot, waits for it to cook, and then dips it into their sauce. As the water evaporates as you're cooking, add boiling water to the pot as needed. You can also serve rice with hot pot (we do), but it's not mandatory.

BEAN HOTPOT

Steps:

• In a large stockpot, cook the chillies and capsicum in the olive oil over high heat for about 6-8 minutes, until the capsicum has blackened around the edges.
• Add the other vegetables (from onions to garlic inclusive), and stir another 5-6 minutes on high heat.
• Add the bay leaf and thyme and other spices and cook for another 5 minutes.
• Add the three tins of beans and the tomatoes and tomato paste and stir well to combine.
• Season well with salt and pepper, cover the whole mixture with water, then simmer for 30 minutes.
• Serve over rice with diced avocado mixed with lime juice, a dollop of yoghurt, and sprinkle with coriander.

EASY BEEF HOTPOT

Steps:

• Cut each onion into eight wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.
• Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/1½ pints of hot water from the kettle. Bring to the boil.
• Reduce the heat, cover and simmer for 25-30 minutes, until the veg are tender. Stir in the baked beans and a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.
• Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.

BEAN & BEEF HOTPOT

Steps:

• Heat oil in a pan and cook onions, stirring 4-5 minutes.
• Add garlic & beef, cook until browned, approx 5 mins, add wine & parsley and simmer covered on low for approx 1 hour.
• Add kidney beans & salsa and simmer for a further 30-25 minutes.
• Serve over rice or on its own with some crusty bread.