Italian Style Cannellini Bean Hotpot
with Creamy Potato Top and Peas
A customer favourite, this Italian Style Cannellini Bean Hotpot is a tried-and-tested recipe that always wins with a crowd.
Recipe Update:
Due to quality issues with green beans, you'll instead receive peas. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450
Potatoes
2
Garlic Clove**
30
Olives
80
Sliced Mushrooms
1
Finely Chopped Tomatoes with Basil
1
Cannellini Beans
10
Vegetable Stock Paste
(Contains: Celery)
75
Creme Fraiche
(Contains: Milk)
20
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
120
Peas
Not included in your delivery
½
Sugar for the Sauce
20
Butter for the Sauce
Utensils
Instructions
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.
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 chopped tomatoes, cannellini 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.
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 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 0.25 tsp salt and the boiling water from the kettle.
When boiling, add the peas to the water and cook for 2-3 mins.
Drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper.
When your Italian hotpot is ready, allow to stand for 2 mins before serving.
Share between your plates with the peas alongside.
Enjoy!
