Bean Hot Pot Recipe

Summary

Cooking Time20 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
Interest Group

Ingredients

 Haricot beans10 Ounce, soaked overnight in water (315 Gram)
 Oil2 Tablespoon
 Onions2 , finely chopped
 Green pepper1 , chopped
 Tomatoes1 Pound, chopped (500 Gram)
 Water4 Fluid Ounce (125 Milliliter)
 Chopped fresh oregano1 Tablespoon
 Mild chili sauce2 Teaspoon
 Cheddar cheese4 Ounce, grated (125 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 1200 Calories from Fat 623

% Daily Value*

Total Fat 71 g108.8%

Saturated Fat 28.4 g142.1%

Trans Fat 0 g

Cholesterol 119.1 mg

Sodium 792.7 mg33%

Total Carbohydrates 92 g30.7%

Dietary Fiber 30 g119.8%

Sugars 29.3 g

Protein 57 g113.4%

Vitamin A 115% Vitamin C 333.8%

Calcium 94.5% Iron 18%

*Based on a 2000 Calorie diet

Directions

1. Preheat oven to 180°C (350°F/ Gas 4). Drain beans, put them in a saucepan with water to cover and bring to boil. Boil vigorously for 10 minutes, then simmer for 1 hour or until tender. Drain.
2. Heat oil in a saucepan, add onions and pepper and stir fry until tender. Stir in tomatoes, water, oregano and chilli sauce. Bring to the boil, then simmer until thickened. Stir in beans.
3. Spoon mixture into an ovenproof dish, sprinkle with the cheese and bake for 20 minutes.
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