Bean and Tomato Hot Pot


A meal in itself. Serves 6.


2 Tbsp oil
1 med. sized can of savoury tomatoes
2 onion, chopped
1 1/2 cups cold water or stock
3 carrots, sliced
1 Tbsp marmite/flaky yeast
2 sticks celery, chopped
sea salt/kelp/ seasoning
1 large leek, sliced
4 large potatoes, scrubbed & thinly sliced
2 cloves garlic, crushed
1-2 cups of vegetables in season e.g.cauliflower, broccoli, peas
1 cup cooked beans of your choice e.g.kidney beans/ haricot beans/ black-eyed/pinto beans or pink beans
3 tsps butter


  1. Saute onions in oil for several minutes.
  2. Add carrots, celery, leek, garlic, and vegetables in season and stir fry for a further 5 minutes.
  3. Add the cooked one cup of beans, tomatoes, water, marmite and seasoning to onion mixture. Mix well.
  4. Put into casserole dish. Arrange the thinly sliced potatoes neatly on top.
  5. Dot with butter, cover and cook for 1 1/2 hours at 180°F.
  6. Remove the lid 30 minutes before the end of cooking to allow the potatoes to brown.
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