While flicking through my Easy Vegan cookbook, I came across a recipe for Smoky Hotpot of Great Northern Beans. It looked tasty in the photo and the ingredients were all easily available so I thought I’d give it a go and make it as a change to the stew I usually make. Although this hotpot was nice enough, I’ve got to admit I prefer my usual one.
I’d never heard of great northern beans, so I used butter beans instead. There was also a stick of celery in the original recipe, which I left out because I’m not keen on cooked celery. Scooped into hummus, yes – cooked, no.
I served the hotpot with dumplings and crusty rolls.
Vegan Smoky Bean Hotpot Recipe
- 1 can butter beans, drained and rinsed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 tsp smoked paprika
- 1 carrot, chopped
- 2 medium potatoes, diced
- 1 red pepper, chopped
- 500ml vegan stock
- salt and pepper
- Heat the oil in a large pan and add the onion and cook for 4-5 minutes until softened
- Add the garlic and paprika and fry for 2 minutes
- Add the carrot, potatoes and red pepper and cook for 2 minutes, stirring constantly to coat the vegetables in the oil
- Add the stock and beans and bring to the boil
- Reduce the heat and partially cover with a lid
- Simmer for 40 minutes, stirring occasionally, until the vegetables are cooked
- Season with salt and pepper
Veganuary Day 25
Lunch – Vegan chickpea ‘tuna’ mayo wrap with salad
For lunch, I made some vegan chickpea ‘tuna’ mayo and had it in a wrap with salad. Chickpea tuna is simple to make – just mash up a tin of chickpeas with a potato masher or fork, mix in some vegan mayonnaise, along with some torn up bits of nori (dried seaweed) and season with salt and pepper. How much mayo and nori you add is down to how unhealthy (mayo) and how fishy (nori) you like it.