Mediterranean Vegetable and Bean Hotpot

Mediterranean Vegetable and Bean Hotpot

Preparation Time

Cooking Time


Ingredient Qty
New Potatoes 750 g
Olive Oil 15 ml
Mushrooms (sliced) 150 g
Leeks (diced) 2
Courgettes (diced) 2
Carrots (diced) 3
Peppers (Red and Yellow, diced) 2
Garlic Purée 1 tsp
Tomato Purée 100 g
Baked Beans 410 g
Tomatoes (tinned) 800 g
Soft Brown Sugar 80 g
Mixed Herbs (dried) 2 tsp


  • Pre-heat the oven to 190°C / Gas mark 5
  • Cook the new potatoes in boiling water until cooked but still al dente, drain and set aside
  • Heat a small amount of oil in a saucepan
  • Sauté the leeks, courgettes, carrots, mushrooms and peppers until softened for 5-8 minutes
  • Add the garlic, tomatoes, baked beans, tomato purée and herbs and cook for 10 minutes
  • Add the sugar to the mix to help with the sharpness of the tomatoes
  • Decant into oven proof dish
  • Now slice the new potatoes and cover the bean mix
  • Lightly brush with olive oil and bake until golden