Kitchen Creations

Wednesday, February 6, 2013

Sweet + Sour = Yum!

In England the term "hotpot" means a casserole topped with sliced potatoes.  I found this recipe for sweet and sour mixed bean hotpot in one of my vegetarian cookbooks.  The name did not entice me but, as often is the case, the picture most definitely did.  It looked delectable, warm and hearty.  It also looked relatively easy!  Always a plus on a work night!  So, I set about recreating the recipe to meet our families likes and specifications.  This made a terrific main dish for us, paired with some fresh fruit.  If you are a must have meat person, this dish would be a fantastic side.  It is FULL of flavor and texture!  Either way, it's a nice change of pace from the norm!  It does take a bit to bake, but the good news is that the prep is minimal and you can do other things while this takes its sweet time in the oven.

Sweet & Sour Vegetable Bean Hotpot
2 lbs Yukon Gold Potatoes
1 Tbsp. Olive Oil
3 Tbsp. Butter
1/3 cup Whole Wheat Flour
1 1/4 cups tomato sauce
2/3 cup of pear juice (apple would work too, but I had pear on hand)
4 Tbsp. light brown sugar
1/4 cup ketchup
1/4 cup cider vinegar
2 Tbsp. soy sauce
1/4 cup Vodka (optional - the original recipe called for Sherry, but I only had Vodka on hand)
1 can navy beans
1 can butter beans
1 can chick-peas
2 cups green beans
1 cup shallots, sliced
3 cups sliced mushrooms
1 Tbsp. fresh thyme
1 Tbsp. fresh marjoram
salt and ground pepper

  • Preheat the oven to 400 degrees.  Thinly slice the potatoes and boil them for 4 minutes.  Drain the potatoes and toss them with the olive oil, making sure they are coated all over.  Set them aside.
  • Melt the butter and add the flour, tomato sauce, pear juice, sugar, ketchup, vinegar, soy sauce and vodka in a large saucepan.  Heat gently while whisking until sauce begins to boil and thickens.  Simmer for 3 more minutes, stirring continuously.
  • Rinse and drain the beans and chick-peas and add to the sauce, along with all remaining ingredients.  Stir together, mixing well.
  • Spoon the bean mixture into baking dish.
  • Arrange the potato slices over the top of the bean mixture, overlapping them slightly, until the entire bean mixture is covered.
  • Cover with foil and back for 50 minutes, then remove foil and bake for an additional 20-25 minutes, until potatoes are golden.
Click here for printable recipe

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