Name: Vegetable Hot Pot
Ingredients: 2 Tbsp oil; 2 onions, peeled and quartered; 2 tsp minced garlic; 2 stalk s celery, sliced; 400 g pumpkin, diced; 200 g mushrooms, quartered; ¼ 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

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A hearty vegetarian meal. Perfect for a Sunday night meal in front of the fire.

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4 Servings

Original recipe yields 4 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

2 Tbsp oil

2 onions, peeled and quartered

2 tsp minced garlic

2 stalk s celery, sliced

400 g pumpkin, diced

200 g mushrooms, quartered

¼ 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

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Step 1

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

Step 2

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.

Step 3

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

Kraft Kitchen Tips!

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

Made With

Tomato Paste

Concentrated tomato suited to adding to sauces, casseroles & pizzas.

Savoury Tomatoes

Ripened on the vine under the Hawke’s Bay sun, Wattie’s Savoury Tomatoes are blended with onion, celery and capsicum to provide a great base for many Kiwi favourites.

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