Sausage, Bean & Veggie Hotpot
Prep Time:25 mins, Cook Time: 1 Hr 30 mins, Total Time: 1 Hr 55 min
February 20, 2013
This month the three ingredients are Sausages, Onions & Tomatoes and I knew exactly what I wanted to make for Swallow. My much-loved family favourite Sausage, Bean & Veggie Hotpot that I’ve thus far failed to get snapped and blogged. It’s a lovely winter warmer one pot wonder dish, that’s so easy to throw together yet hearty, healthy and heavy on the veggies. And my kids LOVE it as much as us grown up folk. And you can chuck in whatever beans or veggies you so happen to have in, anything goes!.
I’m also entering my recipe to Ren of Fabulicious Food‘s Simple and In Season challenge, since it uses plenty of seasonal goodies. This month the event’s hosted by Cake, Crumbs and Cooking. And to Helen of Fuss Free Flavours and Camilla of Fab Food 4 All‘s Credit Crunch Munch event, as this is a particularly frugal munch!.
Carrots, Parsnips, Butternut/Pumpkin, Tinned Tomatoes, Beans (Cannellini, Butter, Kidney, Haricot or Flageolet), Any other Veggies you care to Throw in!
Family or Grown up Dinners, Toddlers, Pre-Schoolers, Big Kids, Vegetarians (using veggie sausages obviously!), Weekend Slowies, Winter Warming, Hiding Veggies
Serves a family of four twice.
Please feel free to vary your veggies as to what you have in, you can happily substitute with any sturdy veggies like sweet potatoes, swede, turnip, peppers, celery, celeriac, chard, green beans, cauliflower etc. Fresh herbs like rosemary or thyme make a perfect addition if you so happen to have any in.
A Large Lidded Oven-proof Casserole Dish that can also go on the hob
Sausage, Bean & Veggie Hotpot
Ingredients Prep Time:25 mins, Cook Time: 1 Hr 30 mins, Total Time: 1 Hr 55 min
Enough for a family of four twice:
a tablespoon of Sunflower Oil
6 – 8 Sausages, meaty or veggie
an Onion, diced
2 cloves of Garlic, finely chopped
2 Carrots, sliced
a Parsnip*, diced
300g of Pumpkin or Butternut Squash*, large dice
a generous pinch of Chili Powder
2 teaspoons of dried Oregano or Mixed Herbs**
2 x 400g tins of Chopped Tomatoes
2 x 400g tins of Beans (Cannellini/Butter/Kidney/Haricot/Flageolet all work brilliantly or a mixture of any of them!), drained and rinsed
Salt & Pepper
600g of washed and peeled Potatoes (about 3 medium sized), finely sliced
300ml of hot Beef Stock (or veggie stock if you’re using veggie sausages)
* Please feel free to vary your veggies as to what you have in, you can happily substitute with any sturdy veggies like sweet potatoes, swede, turnip, peppers, celery, celeriac, chard, green beans, cauliflower etc.
** Or fresh herbs like rosemary or thyme all work wonderfully if you so happen to have any, my preference is for fresh rosemary.
1) Pre-heat your oven to 190ºC/Gas Mark 5.
2) Heat the oil in the Casserole Dish. Fry the sausages until a little browned all over. Set aside to cool, and when cool enough to handle cut into 3 or 4 pieces. Set aside until later.
3) In the same casserole dish add the onions and garlic and fry in the fat left from the sausages on a medium heat for 5 minutes, stirring regularly so nothing catches. Then throw in the carrots, parsnip and pumpkin or butternut (or your other chosen veggies). Continue to cook for a further 5 minutes, stirring at intervals.
4) Stir in the chili powder and herbs, quickly followed by the chopped tomatoes, beans and the set aside sausages.
5) Bring everything to a simmer and season generously with salt and pepper.
6) Take off the heat and arrange the sliced potatoes over the top of the hotpot. Pour the hot stock over the potatoes, place the lid on the top and slide into the pre-heated oven for 45 minutes. Remove the lid and bake for a further 45 minutes.
7) The hotpot’s ready when the potatoes have browned a little on top and are completely soft and tender.