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3 Bean Hotpot
This hearty dish is ideal for those colder autumn evenings and goes perfectly with rice, or lightly toasted wholemeal bread.

3 Bean Hotpot
Ingredients
1 tbsp sunflower oil
2 onions, sliced
1 garlic clove, crushed
400g can chopped tomatoes
400g can red kidney beans, drained
400g can haricot beans, drained
400g can pinto beans, drained
250ml vegetable stock
1 tbsp red wine vinegar
1 tbsp tomato puree
1 tbsp Worchester sauce
1 tbsp whole grain mustard
1 tbsp soft brown sugar
1/2 tsp chilli powder
1 bay leaf
75g rasins
250g button mushrooms, diced
salt and pepper to season
fresh parsley, chopped

Vegan meal
Serves: 6
Preparation time: 30 minutes

1 Gently fry the onions and garlic in a large saucepan for 8-10 minutes until the onions have softened.

2 Add the three types of beans and saute for 1 minute before adding the remainder of the ingredients except for the mushrooms. Bring to the boil and then simmer for 10 minutes.

3 Add the diced much mushrooms and simmer for a further 5 minutes, season with the salt and pepper to taste and serve sprinkling with the chopped parsley.

Nutritional Info
typical amounts per serving
caloies
0Kcal
fat
0g
saturated
g
unsaturated
g
carbohydrates
0g
sugar
0g
fibre
0g
protien
0g
salt
0mg