Name: Bean Hotpot Recipe
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Ingredients: 1 1/2 tbs olive oil; 1 brown onion finely chopped; 1 carrot finely chopped; 2 cloves garlic crushed; 3 leaves sage finely chopped; 2 x 400 g canned borlotti beans borlotti beans drained rinsed; 400 g canned diced tomato; 1 1/4 Litre chicken stock; 1/3 cup vegetable oil; 12 leaves sage; 1 cup polenta; 80 g gorgonzola finely chopped

by Massel Last updated on 05/05/2025

This hotpot is delicious served with polenta. It's a yummy vegetarian dish that everyone will love.

- Massel

Ingredients

1 1/2 tbs olive oil
1 brown onion finely chopped
1 carrot finely chopped
2 cloves garlic crushed
3 leaves sage finely chopped
2 x 400 g canned borlotti beans borlotti beans drained rinsed
400 g canned diced tomato
1 1/4 Litre chicken stock
1/3 cup vegetable oil
12 leaves sage
1 cup polenta
80 g gorgonzola finely chopped

Method

Step 1

Heat olive oil in a large saucepan over medium heat. Cook onion, carrot, garlic and chopped sage, stirring, for 10 minutes or until softened. Add beans, tomatoes and 1 cup Massel Liquid Stock Chicken Style. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 1 hour.
Step 2

Meanwhile, heat vegetable oil in a small saucepan over high heat. Cook sage leaves for 1-2 minutes or until crisp. Drain on paper towel.
Step 3

Place remaining Massel Liquid Stock Chicken Style in a medium saucepan. Bring to the boil over high heat. Slowly stir in polenta and cook over medium-low heat, stirring, for 10 minutes or until tender. Stir through gorgonzola until smooth.
Step 4

Serve hot pot with polenta and top with crispy sage leaves.