Italian Style Butter Bean Hotpot
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Italian Style Butter Bean Hotpot

Italian Style Butter Bean Hotpot

with Creamy Potato Top and Green Beans

Under 650 calories

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 war 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
Cooking time25 minutes


serving amount

450 grams


2 unit(s)

Garlic Clove

30 grams


80 grams

Sliced Mushrooms

½ carton(s)

Finely Chopped Tomatoes with Basil

1 carton(s)

Butter Beans

10 grams

Vegetable Stock Paste

(Contains Celery)

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

Not included in your delivery

½ tsp

Sugar for the Sauce

20 grams

Butter for the Sauce


Nutritional information

Energy (kJ)2715 kJ
Energy (kcal)649 kcal
Fat30.4 g
of which saturates15.8 g
Carbohydrate71.6 g
of which sugars13.3 g
Protein20 g
Salt3.92 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Small Bowl
Oven dish



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.


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

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

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

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.


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.


Fill and boil your kettle.

When the 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.


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, 3-5 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.


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

Share between your plates with the green beans alongside.


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