Mushroom and Bean Hotpot

This one will not win a beauty contest but the taste is superb especially considering the ingredients are simple and it only takes 30 minutes to cook.

  • 1 1/2 tbsp olive oil
  • 1-2 cups of button mushrooms (or whatever is in season), quartered
  • 1 onion, finely diced
  • 1 tbsp flour (I use wholemeal but rice or white could be substituted)
  • 1 tbsp mild curry paste or powder
  • 1/3 cup white wine (or  vegetable stock or water)
  • 400g can chopped tomatoes
  • 1 tbsp tomato paste
  • 2 x 400g beans, drained & rinsed - I use whatever is in the cupboard. I've cooked this with kidney beans, white beans & chickpeas - it's always good
  • 3 tbsp mango chutney - I've started experiencing with other fruit chutney's. Last time I used half mango and half kiwifruit & banana chutney which I bought from a local market from some talented elderly lady. So good!
  • 3 tbsp roughly chopped fresh coriander and mint - optional but the fresh herbs do add to this dish
  1. Heat oil in a large pan over a low heat & cook the mushrooms & onion until soft and golden.
  2. Stir in flour & curry paste, then cook for 1-2 minutes before adding the wine/water, can of tomatoes, tomato paste & beans.
  3. Bring to the boil, then simmer gently for 30 minutes or until most of the liquid has reduced.
  4. Stir in the chutney & fresh herbs just before serving. Enjoy!