Butterbean & potato hotpot

Prep:3minCook:30min

A good basic meal that can be changed as needed. Add more vegetables or add a source of protein. And anything not used can be put in a tupperware pot for tomorrows lunch or dinner!

Updated at: Sun, 07 Jul 2024 22:11:02 GMT

Nutrition balance score

Great

Nutrition per serving

Calories75.3 kcal (4%)

Total Fat0.5 g (1%)

Carbs15.5 g (6%)

Sugars3.5 g (4%)

Protein3.3 g (7%)

Sodium203.5 mg (10%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

tomatoes

Finely chopped, canned

Butterbeans

canned

red pepper

Frozen chopped onions

Frozen chopped garlic

baby potatoes

Instructions

Step 1

Chop up potatoes into quarters and chop up red pepper into chunks.

Step 2

Set water to boil in a pan for potatoes. Once ready, add potatoes and cook for 15-20 minutes.

Step 3

Heat olive oil on a medium heat in a second pan and add the onions

Step 4

After a few minutes add garlic

Step 5

Add chopped peppers to the pan with the onions and allow to soften

Step 6

Add chopped tomatoes to pan and leave to simmer on medium heat for 10 minutes

Step 7

Add butterbeans to pan and leave to simmer whilst potatoes finish cooking

Step 8

Drain potatoes and add to the pan to cook for a further 10 minutes, or until the potatoes are soft enough and thoroughly infused.

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