Rich Braised Butter Bean & Root Vegetable Hotpot
A rustic hotpot with rich, soulful depth.
Serves: 4
Prep: 15 Minutes
Cooking Time: 35 Minutes
Ingredients:
- 2 tbsp Olive oil (plus extra for finishing)
- 1 Large red onion, finely diced
- 3 Cloves garlic, smashed and chopped
- 1 tbsp Smoked paprika
- 1 tsp Ground cumin
- 2 cans (400g each) Giant butter beans, drained
- 2 Medium carrots, cut into rustic rounds
- 1 Large parsnip or sweet potato, cubed
- 1 can (400g) Chopped Italian tomatoes
- 2 cups Rich vegetable or bone broth
- 2 cups Cavolo nero or local kale, ribbed and roughly torn
- 1 tbsp Fresh lemon juice
- Flaky sea salt and black pepper to taste
- Charred sourdough or rye croutons for serving
How To Make Rich Braised Butter Bean & Root Vegetable Hotpot
- Build the Aromatic Base: Heat the olive oil in a heavy-based pot over medium heat. Sauté the red onion until soft, then stir in the smashed garlic, smoked paprika, and ground cumin. Cook for 1 minute until fragrant and the oil turns a deep red.
- Simmer the Roots: Toss the carrots and parsnips into the spiced oil, stirring to coat them completely. Pour in the chopped tomatoes and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until the root vegetables start to become tender.
- Add the Beans: Stir in the drained giant butter beans. Simmer uncovered for another 7–10 minutes, allowing the broth to reduce slightly and thicken from the natural starches of the beans.
- The Fresh Finish: Turn off the heat. Fold in the torn kale and fresh lemon juice. Let the residual heat wilt the greens for 2 minutes so they retain their bright color.
- Serve & Style: Ladle into warm, matte ceramic bowls. Finish with a generous drizzle of good quality olive oil, a sprinkle of flaky sea salt, and a side of crisp, charred sourdough.