White and Red Kidney Bean Hot Pot

White and Red Kidney Bean Hot Pot Recipe with Vegetables and Spices

Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

White and Red Kidney Bean Hot Pot is a hearty and flavorful dish that is perfect for a cozy night in. This recipe combines a variety of vegetables, beans, and spices to create a delicious and satisfying meal.

History

The origins of this recipe can be traced back to traditional Middle Eastern and Mediterranean cuisine, where beans and vegetables are commonly used in stews and hot pots. This dish has been adapted and modified over the years to create a unique and delicious flavor profile.

Ingredients

2 tbsp olive oil
4 shallots, chopped
2 cloves garlic, minced
1 inch piece peeled fresh gingerroot, minced
1 stalk celery, chopped
3 inches cinnamon stick
1.5 tsp ground coriander
1.5 tsp ground cumin
1.5 tsp paprika
1 tsp salt
1 tsp freshly ground black pepper
0.13 tsp cayenne pepper or to taste
32 oz (907 g) can crushed or diced tomatoes
1 large carrot, peeled and cut into chunks (1 cup)
0.33 lb (150 g) green beans, ends trimmed (2 cups)
1 small butternut squash or sweet potato, peeled and cut into chunks (3.5 cups)
0.5 head cauliflower, cut into florets (3 cups)
0.5 fennel bulb, trimmed and cut into chunks (2 cups)
vegetable stock or water as needed (see Note)
0.25 tsp crushed saffron
1 cup cooked or canned chickpeas (rinsed if canned)
0.5 cup pitted kalamata olives
0.5 cup halved pitted prunes
3 tbsp chopped fresh parsley

How to prepare

Mix all ingredients together.

Variations

Add diced potatoes or butternut squash for extra heartiness.
Swap out the kidney beans for black beans or chickpeas for a different flavor profile.
Experiment with different spices such as turmeric, curry powder, or smoked paprika for a unique twist.

Cooking Tips & Tricks

Be sure to sauté the shallots, garlic, and ginger until they are fragrant to enhance the flavor of the dish.

- Adjust the amount of cayenne pepper to suit your taste preferences. You can always add more or less depending on how spicy you like your food.

- Feel free to customize this recipe by adding your favorite vegetables or beans to make it your own.

Serving Suggestions

Serve this hot pot over cooked rice or quinoa for a complete and satisfying meal. Garnish with fresh parsley and a squeeze of lemon juice for added flavor.

Cooking Techniques

This recipe can be made on the stovetop or in a slow cooker for added convenience. Simply sauté the vegetables and spices, then add the beans and tomatoes and let simmer until the flavors have melded together.

Ingredient Substitutions

Feel free to substitute any of the vegetables in this recipe with your favorites. You can also use canned beans instead of dried beans for a quicker cooking time.

Make Ahead Tips

This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve this hot pot in individual bowls with a dollop of yogurt or a sprinkle of feta cheese on top for added creaminess.

Pairing Recommendations

This White and Red Kidney Bean Hot Pot pairs well with a side of crusty bread or a simple green salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of this White and Red Kidney Bean Hot Pot contains approximately 300 calories, making it a filling and satisfying meal option.

Carbohydrates

This recipe is a great source of carbohydrates, with the beans, vegetables, and spices providing a healthy dose of energy for your body.

Fats

The olive oil in this recipe adds healthy fats to the dish, which are essential for overall health and well-being.

Proteins

The beans in this recipe are a good source of plant-based protein, making this dish a satisfying and nutritious option for vegetarians and vegans.

Vitamins and minerals

This dish is packed with vitamins and minerals from the variety of vegetables used, including vitamin C, vitamin A, and potassium.

Alergens

This recipe contains no common allergens, making it a safe option for those with food sensitivities or allergies.

Summary

Overall, this White and Red Kidney Bean Hot Pot is a nutritious and delicious meal option that is perfect for a cozy night in.

Summary

White and Red Kidney Bean Hot Pot is a delicious and nutritious meal option that is perfect for a cozy night in. Packed with vegetables, beans, and spices, this dish is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for White and Red Kidney Bean Hot Pot. It was a chilly autumn day, the kind that makes you crave something warm and comforting. I was browsing through an old cookbook that belonged to my mother when I came across a handwritten note tucked between the pages. It was a recipe for a hearty and flavorful bean hot pot that caught my eye.

The note was written in faded ink and seemed to be a compilation of different versions of the recipe that had been passed down through generations. As I read through the ingredients and instructions, I could almost smell the rich aroma of beans and spices simmering on the stove.

Excited to try something new, I gathered the necessary ingredients and set to work in the kitchen. I soaked the white and red kidney beans overnight, allowing them to plump up and soften before cooking. As I chopped onions, garlic, and carrots, I could feel the anticipation building for the delicious meal that would soon be ready.

As the hot pot simmered on the stove, filling the kitchen with its savory scent, memories of my childhood flooded back to me. I remembered my own mother preparing similar dishes on cold winter nights, her hands moving deftly as she seasoned and stirred with practiced ease.

I had always been drawn to cooking, not just as a means of preparing food, but as a way to connect with my past and honor the traditions of my family. Each recipe I learned and mastered felt like a link to those who had come before me, a way to keep their memories alive through the dishes they loved.

As I sat down to enjoy my first taste of the White and Red Kidney Bean Hot Pot, I was struck by how comforting and satisfying it was. The beans were tender and flavorful, the broth rich with spices and herbs. It was a dish that warmed me from the inside out, filling me with a sense of contentment and nostalgia.

From that moment on, the White and Red Kidney Bean Hot Pot became a staple in my cooking repertoire. I shared the recipe with friends and family, each time adding my own twist or variation to make it my own. It became a dish that was eagerly anticipated at family gatherings and potluck dinners, a symbol of the love and care that went into every meal I prepared.

Years passed, and the recipe for White and Red Kidney Bean Hot Pot became more than just a dish to me. It was a reminder of the strength and resilience of my family, the bonds that held us together through good times and bad. It was a tribute to the women who came before me, whose hands had stirred pots and seasoned meals with love and dedication.

As I grew older, my hands began to show signs of age, the lines and wrinkles a testament to a life well-lived. But as I continued to cook and create in the kitchen, those same hands were a source of pride and joy. They were the hands that had learned to make the White and Red Kidney Bean Hot Pot, a dish that brought comfort and warmth to all who tasted it.

And so, as I sit here now, surrounded by the familiar sights and smells of my kitchen, I am grateful for the recipe that found its way into my life so many years ago. It has become more than just a dish – it is a connection to my past, a celebration of my heritage, and a reminder of the love that infuses every meal I prepare. And for that, I am truly thankful.