Bean Hot Pot with Goat's Cheese Toasts

This recipe works in combination with: Ratatouille Stuffed Pancakes, Spicy Chickpea Curry, Sweet Potato Stew. This recipe features in these meal plans: Veggie Frugal Favourites.

A hearty leek, carrot and bean stew accompanied by goat's cheese ciabatta toasts.


  • 2 medium carrots (approx 125g each), coarsely chopped
  • 1 medium onion (approx 185g), coarsely chopped
  • 820g of borlotti beans, drained
  • 100g of goat's cheese, crumbled
  • 400g of value tinned chopped tomatoes
  • 2 ciabatta rolls, sliced lengthways
  • 2 small leeks (approx 210g each), sliced
  • 1 tbsp lemon juice
  • 2 cloves of garlic, crushed
  • 300ml vegetable stock, prepared according to the packet instructions
  • 1 tbsp dried mixed herbs
  • 2 tbsp margarine/butter
  • 2 tbsp tomato puree
  • 2 tbsp vegetable oil
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Price per person: £1.29
  • Store cupboard: Basic
  • Calories per serving: 497
  • 5-a-day per serving: 2.9
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Bean Hotpot photo

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  1. Heat the oil in a large pan and gently fry the onion and leeks for 3-4 minutes, or until soft. Add the carrots and garlic and cook for 4 minutes, or until soft.
  2. Add the tomato purée, tomatoes and stock. Season to taste with salt and pepper and simmer for 15 minutes, or until the carrots are tender. Add the borlotti beans and simmer for 5 minutes. Add a little water if the hotpot becomes dry.
  3. Meanwhile, preheat the grill to medium. Cut the ciabatta loaf in half through the middle and lightly toast on each side. Spread a little margarine/butter onto the cut sides and top with the goat's cheese. Grill for 1-2 minutes, or until the cheese has melted. Cut each slice into four equal portions.
  4. Stir the lemon juice into the hotpot and season with salt and pepper. Serve immediately with the goat's cheese toasts.

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