Bean & Vegetable Hotpot

Easy to make - serve with rice, jacket potato or a sweet potato jacket. The flavour is even better if stored in the fridge for a day or two before eating.

Serves: 6


  • 1 small Aubergine, sliced and larger slices halved
  • 1 tbsp Lemon Juice
  • 2 Garlic Cloves, chopped finely
  • 1 large Onion, chopped
  • 1 Red Pepper, de-seeded and chopped into 5 -10 mm pieces
  • 1 Yellow Pepper, de-seeded and chopped into 5 -10 mm pieces
  • 1 Green Pepper, de-seeded and chopped into 5 -10 mm pieces
  • 400g can Red Kidney Beans, drained and rinsed and drained again
  • 2 x 400g cans Chopped Tomatoes with herbs
  • 2 tbsp fresh Basil or Rosemary
  • 2 Courgettes, sliced
  • 225g frozen Sweetcorn Kernels
  • Freshly ground Black pepper


  1. Brush the aubergine slices with lemon juice to prevent browning
  2. Put the garlic, onion, peppers, beans, tomatoes and herbs into a large pan
  3. Cover bring to the boil and simmer 30 mins until the vegetables begin to soften
  4. Add the courgettes and aubergine, bring back to the boil and simmer a further 45 - 60 mins
  5. Add the sweetcorn, bring back to the boil and simmer for 5 mins.
  6. Season to taste with black pepper

This recipe is from Low Fat Family Cooking by Margaret Foss published in 2005 by Simon & Schuster for Marks and Spencer.

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