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Italian Style Butter Bean Hotpot

Italian Style Butter Bean Hotpot

with Creamy Potato Top and Green Beans

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Our Italian Style Butter Bean Hotpot is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


2 unit(s)

Garlic Clove

30 grams

Black Olives

80 grams

Sliced Mushrooms

1 pack(s)

Finely Chopped Tomatoes with Basil

1 pack(s)

Butter Beans

10 grams

Vegetable Stock Paste


150 grams

Creme Fraiche


25 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

150 grams

Green Beans

Not included in your delivery

½ tsp

Sugar for the Sauce

20 grams

Butter for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3156 kJ
Energy (kcal)754 kcal
Fat42.0 g
of which saturates23.0 g
Carbohydrate71 g
of which sugars18.0 g
Protein21 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Oven dish
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of water to the boil with 1/2 tsp salt. Slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press). Roughly chop the olives. Once boiling, add the potato slices to the water and simmer until tender, 15-20 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, carefully drain in a colander.


Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the mushrooms, season with salt and pepper and cook until browned, 4-5 mins, stirring occasionally. Stir in the garlic and cook for 1 min more. Pour in the chopped tomatoes, butter beans (and their liquid), olives and vegetable stock paste. Stir in the sugar and butter for the sauce (see ingredients for both amounts) and bring to the boil. Simmer until thickened, 10-12 mins, stirring occasionally.


Meanwhile, preheat your grill to high. Put the creme fraiche and grated hard Italian style cheese in a small bowl and season with salt and pepper. Mix together. Trim the green beans.


Fill and boil your kettle. When the bean mixture has thickened, 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 on the top shelf of your oven until golden, 5-7 mins. TIP: Put the dish onto a baking tray to catch any drips.


While the pie bakes, pop your (now empty) potato pan on high heat with 1/2 tsp salt and the boiling water from the kettle. Once boiling again, add the green beans and cook until just tender, 3-5 mins. Drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil if you'd like.


When the creamy butter bean pie is ready, allow to stand for 2 mins before serving. Serve the pie on your plates with the green beans alongside. Enjoy!