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  • 2 Tbsp oil
  • 2 onions, peeled and quartered
  • 2 tsp minced garlic
  • 2 stalks celery, sliced
  • 400 g pumpkin, diced
  • 200 g mushrooms, quartered
  • ΒΌ cup Wattie's Tomato Paste
  • 300 g can kidney beans, well drained
  • 1 cup red wine or water
  • chopped fresh parsley or rosemary to garnish
  • 2-3 handfuls Wattie's Frozen Whole Baby Beans
  • 400 g can Wattie's Savoury Tomatoes


1. Heat the oil in a large flame-proof casserole dish and add the onions and cook until browned.

2. Add the garlic, celery, pumpkin, mushrooms, Wattie's Savoury Tomatoes and Wattie's Tomato Paste, red wine or water and the kidney beans. Stir, cover and simmer 15 minutes until the pumpkin is tender.

3. Stir in the Wattie's Frozen Whole Baby Beans and simmer two minutes until hot, do not overcook the beans.


Serve hot over rice or pasta, garnished with chopped parsley or rosemary.

Recipe is gluten-free when served with rice. If you prefer pasta be sure to use a gluten-free variety.

Rate and Review

1 Rating Vegetable Hot Pot

Reviews (1)

zena's Review | Rating

This meal was just great for a family meal , first class flavour at a reasonable cost .