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Bean and Tomato Hot Pot

Bean and Tomato Hot Pot

Bean tomato hotpot – a meal in itself or serve with bread or on rice. Use a variety of fresh, colourful ingredients. 


2 tablespoons of oil
1 med. sized can of savoury tomatoes
2 onions, chopped
1 1/2 cups cold water or stock
3 carrots, sliced
1 tablespoon of marmite or savoury flaky yeast
2 sticks celery, chopped
sea salt to taste
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
3 teaspoons margarine or oil

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

Serves 6