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Quick Cheese And Vegetable Hot-Pot With Haricot Beans Recipe
|Haricot beans||1 Cup (16 tbs)|
|Tomato puree||3 Tablespoon|
|Stock/Hot water||1 Pint|
|Cider vinegar||1 Tablespoon|
Serving size: Complete recipe
Calories 1389 Calories from Fat 463
% Daily Value*
Total Fat 53 g81.1%
Saturated Fat 30.7 g153.5%
Trans Fat 0 g
Cholesterol 126.7 mg
Sodium 942.3 mg39.3%
Total Carbohydrates 204 g68.1%
Dietary Fiber 36.2 g144.8%
Sugars 38.6 g
Protein 42 g84.4%
Vitamin A 576.5% Vitamin C 368%
Calcium 27.7% Iron 47.5%
*Based on a 2000 Calorie diet
Wash and prepare the vegetables.
These may be any that are available and will vary with the seasons.
Leeks, peas, broad or green beans, spring or green onions, etc., cut or sliced to suitable sizes.
Brown sliced onions in pan in hot butter.
Remove onions, then stir in the stock, puree and seasonings and simmer gently for a few minutes only.
Place the onion in a greased casserole dish, then tomatoes (canned tomatoes may be used), then the soaked beans, sliced carrots, chopped mushrooms and lastly the sliced potatoes.
Overlap these so that they form a crust.
Pour the liquor over 1/2 inch below the potatoes to prevent it bubbling over the sides.
Cover with lid or foil and cook in oven at 250Â°F.
for 31/2 hours or until beans are tender, removing lid for the last 15 minutes to brown potato crust.
Lentils may be used instead of beans, preferably the large brown kind.
These are washed well and picked over but not soaked.