Best 4 Bean Hotpot Recipes

Indulge in a hearty and flavorful culinary journey with our diverse collection of bean hotpot recipes. From the classic Three-Bean Hotpot, bursting with kidney beans, chickpeas, and green beans, to the unique Spicy Szechuan Bean Hotpot, tantalizing your taste buds with its fiery kick, our recipes offer a range of options to satisfy every palate. Vegetarian delights like the Vegetable Bean Hotpot and the hearty Lentil and Bean Hotpot provide wholesome and nutritious meals, while meat lovers will relish the richness of the Beef and Bean Hotpot and the aromatic Lamb and Bean Hotpot. And for a taste of international flavors, explore the Moroccan Bean Hotpot, infused with the vibrant spices of North Africa. Each recipe promises a comforting and delectable experience, perfect for gatherings with loved ones or as a cozy self-care meal.

Let's cook with our recipes!

BEAN HOTPOT

Bean Hotpot image

This was done by Karen Martini on Better Homes and Gardens. Looks like it takes a long time but is very rich looking and worth a try. The chillies she used were long ones so not that hot I suppose; I have little birdseye ones and would probably only use one.

Provided by Chickee

Categories Beans

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
2 red capsicums, diced (chunky)
2 red chilies, sliced finely
2 onions, diced finely
2 stalks celery, finely diced
1 large carrot, diced finely
2 leeks, white section, halved through the centre then sliced finely
4 garlic cloves, minced
1 bay leaf
2 teaspoons thyme
1 tablespoon fennel seed
1 tablespoon fenugreek seeds
1 teaspoon sweet smoked paprika
1 (400 g) can butter beans, drained
2 (400 g) cans red kidney beans, drained
1 (400 g) can diced tomatoes
2 tablespoons tomato paste

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.

Nutrition Facts : Calories 522.5, Fat 9.3, SaturatedFat 1.3, Sodium 582.6, Carbohydrate 90.2, Fiber 25.6, Sugar 14.4, Protein 26.2

MEXICAN BEAN HOTPOT

Mexican Bean Hotpot image

A hearty Mexican vegetable dish made with red kidney beans. To vary the dish, vary the beans. And to make it vegetarian, omit the bacon or replace it with vegetarian sausage. I have posted this recipe, adapted from an International Masters '1001 recipes for Pan or Wok' for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories Peppers

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 garlic cloves
1 large onion
1 large carrot
1 red capsicum
200 g rindless bacon, all fat removed
1 tablespoon vegetable oil
2 (400 g) cans red kidney beans
1 (400 g) can chopped tomatoes
1 teaspoon ground cumin
1 tablespoon sweet chili sauce
salt, to taste
fresh ground pepper, to taste
2 tablespoons fresh coriander, chopped

Steps:

Peel and crush the garlic; peel and slice the onion and carrot; deseed and dice the red capsicum; coarsely chop the bacon by cutting with kitchen scissors.
Heat the oil in a large, deep pan, preferably non-stick; add the onion and bacon and sauté for 5 minutes; add the carrot, garlic and red capsicum and sauté for a further 5 minutes.
Add the kidney beans and the can juices to the pan, stir in the tomatoes, cumin and chilli sauce, and season to taste with salt and black pepper; and bring the mixture to the boil.
Reduce the heat and simmer for about 40 minutes, or until the liquid has thickened; garnish with chopped fresh coriander and serve hot. if the liquid starts to thicken too quickly, reduce the heat slightly and stir in a little boiling water or a little wine (at room temperature).

BEAN & BEEF HOTPOT

Bean & Beef Hotpot image

This is a nice simple dish to make, the combo of red wine & salsa gives a nice smoky flavour and the meat turns out nice & tender. Recipe from Masterfoods.

Provided by Mandy

Categories One Dish Meal

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 onions, finely sliced
2 tablespoons garlic granules or 1 garlic clove, crushed
1 kg beef rump, cubed or 1 kg beef, topside cubed
1/2 cup red wine
2 tablespoons dried parsley flakes
440 g canned red kidney beans, drained
300 g chunky salsa

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.

Nutrition Facts : Calories 237.7, Fat 7.4, SaturatedFat 1.1, Sodium 743.8, Carbohydrate 31.6, Fiber 8.7, Sugar 7, Protein 8.6

SPICY SAUSAGE AND BEAN HOTPOT

Spicy Sausage and Bean Hotpot image

I love hearty, robust and flavoursome dishes in winter. And this is one of them! Even better is how easy it is to prepare. The degree of spiciness will depend on the pasta sauce you use. Serve with potatoes, baked or mashed, or even some polenta. From Delicious magazine. Australian measurements used.

Provided by auntchelle

Categories Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil (optional)
800 g pork chipolata sausages (or beef)
4 onions, thinly sliced
250 ml beef stock
500 ml spicy tomato sauce (ie arrabbiata pasta sauce)
440 ml Guinness stout (or other brand)
4 tablespoons brown sugar
2 bay leaves
2 (400 g) cans borlotti beans, rinsed & drained
parsley, chopped to serve

Steps:

Preheat oven to 180 deg C/350 deg F/Gas 4.
Heat a large flameproof casserole or dutch oven over medium-high heat. If using oil heat and then brown sausages, in 2 batches, about 10 minutes. Drain excess oil/fat if desired.
Lower heat to medium-low then add onions and cook for 5-6 minutes or until soft.
While onions are cooking mix all liquid ingredients and sugar in a jug. When onions are ready add contents of jug and bay leaves. Raise heat and bring to the boil. Reduce heat to medium, then add sausages and beans. Place in oven for 40 minutes until thick.
Stir in chopped parsley to serve.

Nutrition Facts : Calories 2169.5, Fat 107.3, SaturatedFat 35.5, Cholesterol 288, Sodium 3276.2, Carbohydrate 121.3, Fiber 21.6, Sugar 18, Protein 86.9

Tips:

Soak the beans overnight: Soaking the beans overnight will help to reduce the cooking time and make them more digestible.
Use a variety of beans: Using a variety of beans will add flavor and texture to your hotpot. Some good options include black beans, kidney beans, pinto beans, and chickpeas.
Sauté the vegetables: Sautéing the vegetables before adding them to the hotpot will help to bring out their flavor.
Use a flavorful broth: The broth is the base of the hotpot, so it's important to use a flavorful one. Good options include vegetable broth, chicken broth, or beef broth.
Add spices and herbs: Spices and herbs will add flavor and depth to your hotpot. Some good options include chili powder, cumin, garlic, and parsley.
Simmer for at least 30 minutes: Simmering the hotpot for at least 30 minutes will help to develop the flavors and make the beans tender.
Serve with your favorite toppings: Serve the hotpot with your favorite toppings, such as sour cream, cheese, avocado, or salsa.

Conclusion:

Bean hotpot is a delicious and easy-to-make meal that is perfect for a cold winter day. It is also a great way to use up leftover beans. So next time you have a can of beans in your pantry, don't be afraid to experiment and make a bean hotpot. You won't be disappointed!