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Italian Style Bacon and Butter Bean Hotpot

Italian Style Bacon and Butter Bean Hotpot

with Creamy Potato Top and Green Beans
3.5(12)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on March 05, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
723 kcal
Protein
: 
27.3g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove

30 grams

Olives

80 grams

Sliced Mushrooms

½ carton(s)

Finely Chopped Tomatoes with Basil

1 carton(s)

Butter Beans

10 grams

Vegetable Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

80 grams

Green Beans

90 grams

British Smoked Bacon Lardons

Not included in your delivery

½ tsp

Sugar for the Sauce

20 grams

Butter for the Sauce

Energy (kJ)3027 kJ
Energy (kcal)723 kcal
Fat35.1 g
of which saturates17.9 g
Carbohydrate71.9 g
of which sugars13.6 g
Dietary Fibre16 g
Protein27.3 g
Salt4.8 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Chopping Board
•Grater
•Medium Saucepan
•Colander
•Knife
•Pan
•Small Bowl
•Oven dish
•Kettle

Instructions

1

Bring a medium saucepan of water to the boil with 0.5 tsp salt. Slice the potatoes into 1cm thick rounds.

Peel and grate the garlic (or use a garlic press). Roughly chop the olives.

When boiling, add the potato slices to the water and simmer until tender, 15-20 mins. Once cooked, carefully drain in a colander.

2

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons and mushrooms and season with salt and pepper. Fry, stirring occasionally, until browned, 4-5 mins.

Stir in the garlic and cook for 1 min more. Pour in the passata, butter beans (and their liquid), olives and veg stock paste.

Next, stir in the sugar and butter for the sauce (see pantry for both amounts) and bring to the boil. Simmer, stirring occasionally, until thickened, 10-12 mins.

3

Meanwhile, preheat your grill to high.

In a small bowl, combine the creme fraiche and grated hard Italian style cheese. Season with salt and pepper. Mix together.

Trim the green beans.

4

Fill and boil your kettle.

When the bacon and bean mixture has thickened, stir through the sun-dried tomato paste, taste and add salt and pepper if needed, then transfer to an appropriately sized ovenproof dish.

Layer over the potato slices, overlapping them. Spoon over the creamy sauce in an even layer.

Grill your hotpot until golden, 5-7 mins. TIP: Put the dish onto a baking tray to catch any drips.

5

While your hotpot grills, pop your (now empty) potato pan on high heat with 0.5 tsp salt and the boiling water from the kettle.

Bring back to the boil, then add the green beans and cook until just tender, 4-6 mins.

Once cooked, drain in a colander, then return to the pan. Season with salt and pepper. Toss in olive oil if you'd like.

6

When your Italian hotpot is ready, allow to stand for 2 mins before serving.

Share between your plates with the green beans alongside.

Enjoy!

7

Step 2 MOD: If you’ve chosen to add bacon lardons to your meal, add them to the pan with the mushrooms. Stir-fry until golden, 4-5 mins, then continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Surprisingly delicious combination of flavours, with many finding it amazingly tasty.
  • Suggestions: Consider adding extra seasoning if you prefer bolder flavours.
AI-generated from customer reviews
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