Savory Red Bean Pot Recipe
This hearty Savory Red Bean Pot is rich, warming, and full of wholesome flavours. Perfect for a cosy family dinner served with rice, salad, or crusty bread.
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Ingredients
2 tbls Cooking Oil
2 Onions (medium, chopped)
2 Apples (grated)
2 Carrots (grated)
2 Stock Cubes (crumbled)
3 cups Red / Mixed Beans
1 1/4 cup Water
3 tbls Tomato Paste
1 tbls Oregano
1 tbls Dry Mustard
2 tbls Brown Sugar
2 tbls White Vinegar
Instructions
- Preheat your oven to 180°C.
- Heat the 2 tablespoons cooking oil in a pan. Add the 2 medium chopped onions, 2 grated apples, 2 grated carrots, and 2 crumbled stock cubes. Fry for 5 minutes, stirring continuously.
- Mix the 3 tablespoons tomato paste and 1¼ cups water with the 1 tablespoon oregano, 1 tablespoon dry mustard, 2 tablespoons brown sugar, and 2 tablespoons white vinegar.
- Stir well, cover, and simmer for 2–3 minutes.
- Add the 3 cups red or mixed beans and spoon the mixture into an ovenproof dish.
- Cover and bake for 45 minutes, adding a little water after 20 minutes if necessary.
- Top with a swirl of sour cream before serving, if desired.
Hints & Tips
- Use freshly cooked beans – For the best texture and flavour, cook your own beans rather than using canned.
- Make it vegan – Simply skip the sour cream topping or use a plant-based alternative.
- Extra depth of flavour – Add a splash of red wine to the sauce before baking for a richer taste.
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