Smoky Adzuki Bean & Vegetable Hotpot

Serves: 4 | Cooking Time:

OrganicBox Produce

  • 150g mushrooms, sliced
  • 3 celery stalks, diced
  • 200g carrots, diced
  • 400g tomatoes, chopped

Protein Box

  • 2 cans adzuki beans, drained

Pantry

  • 1 onion
  • 2 cloves garlic
  • 2 tbsp tomato paste
  • 2 tsp smoked paprika
  • 1 tsp oregano
  • 2 cups vegetable stock
  • Olive oil

  1. Heat 1–2 tablespoons of olive oil in a large saucepan or casserole dish over medium heat.
  2. Add the onion and cook for 5 minutes, until softened.
  3. Add the garlic, mushrooms, celery and carrots. Cook for 6–8 minutes, stirring occasionally.
  4. Stir in the smoked paprika, oregano and tomato paste. Cook for 1 minute.
  5. Add the chopped tomatoes, vegetable stock and drained adzuki beans. Stir well.
  6. Bring to a gentle boil, then reduce the heat and simmer uncovered for 25–30 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
  7. Taste and season with salt and pepper. Serve with crusty sourdough.

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