Best Sweet Sour Mixed Bean Hotpot Recipes
BEAN HOTPOT
This was done by Karen Martini on Better Homes and Gardens. Looks like it takes a long time but is very rich looking and worth a try. The chillies she used were long ones so not that hot I suppose; I have little birdseye ones and would probably only use one.
Provided by Chickee
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large stockpot, cook the chillies and capsicum in the olive oil over high heat for about 6-8 minutes, until the capsicum has blackened around the edges.
- Add the other vegetables (from onions to garlic inclusive), and stir another 5-6 minutes on high heat.
- Add the bay leaf and thyme and other spices and cook for another 5 minutes.
- Add the three tins of beans and the tomatoes and tomato paste and stir well to combine.
- Season well with salt and pepper, cover the whole mixture with water, then simmer for 30 minutes.
- Serve over rice with diced avocado mixed with lime juice, a dollop of yoghurt, and sprinkle with coriander.
Nutrition Facts : Calories 522.5, Fat 9.3, SaturatedFat 1.3, Sodium 582.6, Carbohydrate 90.2, Fiber 25.6, Sugar 14.4, Protein 26.2
SWEET & HOT BAKED BEANS
Baked beans belong at a barbecue. They're sweet with heat when you add pineapple and jalapenos. - Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 14 servings (1/2 cup each).
Number Of Ingredients 12
Steps:
- In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low for 5-6 hours or until heated through.
Nutrition Facts : Calories 273 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 489mg sodium, Carbohydrate 55g carbohydrate (35g sugars, Fiber 5g fiber), Protein 7g protein.
SWEET & SOUR MIXED BEAN HOTPOT
A very hearty and tasty vegetarian main dish. Great with some crusty bread. You can vary the beans to suit your tastes.
Provided by Moor Driver
Categories Beans
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F.
- Thinly slice the potatoes and parboil them for 4 minutes. Drain the potatoes thoroughly, toss them in the oil so they are lightly coated all over and set aside.
- Place the butter, flour, tomato puree, apple juice, brown sugar, ketchup, sherry, vinegar and soy sauce in a saucepan. Heat gently, whisking constantly until the sauce comes to a boil and thickens. Simmer gently for 3 minutes, stirring.
- Rinse and drain the beans and chickpeas and add to the sauce with all the remaining ingredients. Mix well.
- Spoon the bean mixture into the casserole.
- Arrange the potato slices over the top of the bean mixture, overlapping them slightly and completely covering.
- Cover the casserole with foil and bake for about 1 hour, until the potatoes are cooked and tender. Remove the foil for the last 20 minutes of cooking time to lightly brown the potatoes.
Nutrition Facts : Calories 674.3, Fat 10, SaturatedFat 4.2, Cholesterol 15.3, Sodium 1238, Carbohydrate 113.4, Fiber 26.3, Sugar 20.4, Protein 29
SWEET N SOUR BEANS
This recipe is popular on both sides of the border. It came from a friend in Alaska, then traveled with me to old Mexico, where I lived for 5 years, and is now a potluck favorite in my Arkansas community. It's easy to keep the beans warm and serve from a slow cooker. -Barbara Short, Mena, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 20 servings (1/2 cup each).
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil. , In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.
Nutrition Facts : Fat 6 g fat (2 g saturated fat), Cholesterol 9 mg cholesterol, Sodium 529 mg sodium, Carbohydrate 33 g carbohydrate, Fiber 6 g fiber, Protein 7 g protein.
MEXICAN BEAN HOTPOT
A hearty Mexican vegetable dish made with red kidney beans. To vary the dish, vary the beans. And to make it vegetarian, omit the bacon or replace it with vegetarian sausage. I have posted this recipe, adapted from an International Masters '1001 recipes for Pan or Wok' for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Peppers
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and crush the garlic; peel and slice the onion and carrot; deseed and dice the red capsicum; coarsely chop the bacon by cutting with kitchen scissors.
- Heat the oil in a large, deep pan, preferably non-stick; add the onion and bacon and sauté for 5 minutes; add the carrot, garlic and red capsicum and sauté for a further 5 minutes.
- Add the kidney beans and the can juices to the pan, stir in the tomatoes, cumin and chilli sauce, and season to taste with salt and black pepper; and bring the mixture to the boil.
- Reduce the heat and simmer for about 40 minutes, or until the liquid has thickened; garnish with chopped fresh coriander and serve hot. if the liquid starts to thicken too quickly, reduce the heat slightly and stir in a little boiling water or a little wine (at room temperature).
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