Vegetable and Butter Bean Hotpot

Cooking Time
65 Minutes


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  • g vegetable oil
  • g onions, finely sliced
  • g clove garlic, crushed
  • g MAGGI® Rich & Rustic Tomato Sauce
  • g MAGGI® Vegetable Bouillon
  •   tsp rosemary, finely chopped
  • g red lentils
  • g carrot, diced
  • g swede, diced
  • g potato, diced
  • g celery, diced
  • g leek, finely sliced
  • g tins butter beans, drained
  • g dashes hot sauce (optional)
  • g medium baking potatoes, finely sliced

  • 1

    Step 1

    Heat 10ml vegetable oil in a large pan and cook the onion for five minutes or until soft, then add the garlic and cook for a further 2-3 minutes.
  • 2

    Step 2

    Add the MAGGI Rich & Rustic, red lentils, vegetable bouillon and rosemary. Simmer for 10 minutes then blitz the sauce with a food processor.
  • 3

    Step 3

    Return the pan to the stove, add the carrots and swede and cook for 10 minutes before adding the potato, celery and leek.
  • 4

    Step 4

    Keep the pan on the heat until all the vegetables are cooked. Stir in the drained butter beans and few dashes of hot sauce, if desired also letting down with a little water if needed.
  • 5

    Step 5

    Blanch the sliced baking potatoes in a separate pan of boiling water for 3 minutes, or until just softened.
  • 6

    Step 6

    Transfer the vegetable mix to an oven proof dish then layer the blanched potatoes, ensuring they overlap and fully cover the surface of the hot pot.
  • 7

    Step 7

    Brush with the remaining vegetable oil and bake for 30 to 40 minutes in an oven pre-heated oven to 190°C/ 375°F/ Gas Mark 5.
  • 8

    Step 8

    Tip: Haricot beans are a great substitute if you don’t like butter beans. Serve this dish with roasted parsnips and curly kale.


  • 15 g vegetable oil
  • 200 g onions, finely sliced
  • 2 g clove garlic, crushed
  • 900 g MAGGI® Rich & Rustic Tomato Sauce
  • 20 g MAGGI® Vegetable Bouillon
  • 2 tsp rosemary, finely chopped
  • 200 g red lentils
  • 520 g carrot, diced
  • 520 g swede, diced
  • 520 g potato, diced
  • 300 g celery, diced
  • 400 g leek, finely sliced
  • 1600 g tins butter beans, drained
  • 2 g dashes hot sauce (optional)
  • 9 g medium baking potatoes, finely sliced