• 4servings
  • 60minutes
  • 434calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, D
MineralsCopper, Natrium, Chromium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 3 celery stalks, chopped

  3. 2 sweet potatoes, about 500g (1lb), peeled and cubed

  4. 1 yellow pepper, deseeded and sliced

  5. 600ml (1 pint) vegetable stock

  6. 100g (3 1/2oz) green beans, chopped

  7. 420g can butter beans, rinsed and drained

  8. 1 small ciabatta, sliced into About 1 tablespoon fresh thyme leaves

  9. 60g (2oz)

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large frying pan, add the celery and sweet potato and cook for about 5 minutes. Add the pepper, cook for another few minutes, then stir in the stock. Bring to the boil and simmer for 10 minutes.

  2. Add the green beans, cook for another 5 minutes, then stir in the butter beans and simmer for 5 minutes until heated through. Squash some of the beans and potato in the pan to thicken the juices. Check for seasoning and that the potato is just tender.

  3. Meanwhile, toast ciabatta on one side, turn slices over, put thyme leaves and grated cheese on top and grill until brown. Serve the toasts on the hotpot.


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