Spicy Bean Hotpot
Serves: 8
Prep time: 10 minutes
Cook time: 30 minutes
3 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 2 teaspoons olive oil
- 3 garlic cloves, finely chopped
- 2 cups mushrooms, chopped
- 400g can crushed or diced tomatoes
- 1 tablespoon tomato paste, reduced salt
- ½ cup water
- 1 tablespoon cumin
- ½ tablespoon sweet paprika
- ½ teaspoon chilli powder
- 400g can brown lentils
- 420g can mixed beans
- 120g baby spinach
- 1 ½ cups brown rice
- 3 cups cheddar cheese, reduced fat, grated
- 1 bunch coriander leaves, chopped, to serve
Method:
- HEAT oil in a large pot over medium heat.
- ADD garlic and mushrooms to pot and stir for 5 minutes or until tender.
- ADD tomatoes, tomato paste, water, cumin, sweet paprika and chilli powder and stir for 30 seconds until fragrant.
- ADD brown lentils, mixed beans and spinach and stir.
- REDUCE heat to low and simmer, stirring occasionally, for 5-10 minutes.
- PREPARE rice according to packet instructions.
- DIVIDE the brown rice and bean mix between bowls and serve topped with cheese and coriander.
What's Great About It:
This hearty hotpot offers a punch of flavour and is packed full of vegetables, helping you reach the daily recommendation of 5 serves of vegetables. You can chop the coriander stalk and use it as a topping, alongside the coriander leaves. Try serving the bean mix on toast with feta sprinkled on top. Fun Fact: ½ cup of beans or lentils counts as 1 serve of vegetables!
