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Bean and Vegetable Hot Pot

Preparation: 10 mins

Cooking: 30 mins

Serves 4, costs under £3.00


  • 2 Onions (300g) (Medium Sized)
  • 2 Carrots (280g) (Large Sized)
  • 2 Tablespoons Vegetable Oil (20ml)
  • 4 Potatoes (800g) (Large Sized)
  • 1 Tins Baked Beans (400g) (Reduced Salt and Sugar)
  • 1 Tins Red Kidney Beans (400g)
  • 2 Tablespoons Tomato Puree (30g)
  • 1 Tins Chopped Tomatoes (400g)
  • 4 Teaspoons Mixed Herbs (4g)
  • 1 Pinch Ground Black Pepper (1g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Turn oven on to 200oC / 180oC fan oven / 400oF / gas mark 6.
  2. Wash potatoes and boil in their skins until cooked through. Leave to cool then slice.
  3. Chop onions finely then fry in oil until golden brown.
  4. Wash and slice carrots and add to the onions. Then stir in tomato puree, add baked beans, chopped tomatoes and mixed herbs.
  5. Drain and rinse kidney beans and add to the pan. Bring to boil and then simmer on a low heat for 10-15 minutes.
  6. Transfer to an ovenproof dish and top with sliced potatoes.
  7. Cook in oven for around 30 minutes until the potatoes have crisped.

Nutritional Information