FreeFrom Haricot bean hotpot with beetroot
Corn, dairy, egg, gluten, lactose, nightshade, nut, soya and wheat free
The beetroot turns the beans a rather pretty pale pink colour – and gives them a lovely delicate flavour.
500g / 1lb 2oz dried haricot beans
2 tbsp olive oil
20 shallots or 10 small onions, peeled or
peeled and halved
50g / 2oz fresh ginger, peeled and cut into small matchsticks
4 stalks celery, cleaned and cut in large pieces
4 small-medium beetroots (beets), scrubbed and quartered
1 litre / 34fl oz vegetable stock
2 tsp black peppercorns
several bayleaves and 1 heaped tsp dried thyme
150g / 5oz curly kale, trimmed of all its tough stalks and chopped fairly small
Soak the haricot beans over night in plenty of cold water. Drain them then put them in a large saucepan covered with fresh cold water. Bring to the boil and boil briskly, uncovered, for 10 minutes. Drain.
Meanwhile, in a heavy pan, heat the oil and briskly fry the shallots or onions, ginger and celery for 3-4 minutes. Add the beetroot (beets), beans, vegetable stock, peppercorns and herbs. Bring back to the boil, loser the heat, cover and simmer for 45 minutes – 1 hour or until the beans are cooked and most of the liquid absorbed.
Add the kale and continue to cook for a further few minutes, just to take the raw edges off the kale.
Season to taste before serving.
Serves 6 – per portion
Calories 337 Kcals
7g Fat (1g Sat fat, 3g mono, 1g poly)
48g Carbohydrate of which 7g Sugar
16g Fibre, 418g Sodium, 1g salt
Good Source: Vitamin B1, B6, Iron, magnesium, copper, zinc, calcium
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