- 2 teaspoons olive oil
- 1 chorizo sausage, thickly sliced
- 1 red onion, halved, cut into wedges
- 2 baby fennel, trimmed, fronds reserved, cut into wedges
- 2 x 400g cans diced tomatoes
- 250ml (1 cup) Massel chicken style liquid stock
- 1 tablespoon chopped fresh rosemary
- 2 dried bay leaves
- 1 x 420g can cannellini beans, rinsed, drained
- 8 slices crusty bread
- Olive oil spray
- Step 1Heat the oil in a large saucepan over high heat. Add the chorizo and cook, stirring occasionally, for 3 minutes or until golden. Add the onion and fennel. Cook, stirring occasionally, for 2 minutes or until just tender. Add tomato, stock, rosemary and bay leaves. Bring to the boil. Cover. Reduce heat to low. Cook for 15 minutes or until vegetables are tender. Uncover and cook for a further 5 minutes or until the mixture has reduced slightly.
- Step 2Stir in the beans and cook for 1 minute or until heated through. Taste and season with salt and pepper.
- Step 3Meanwhile, preheat a barbecue grill or chargrill on high. Spray both sides of the bread with olive oil spray. Cook on grill until lightly charred on both sides. Divide the hotpot among serving dishes and sprinkle with the reserved fennel fronds. Serve with the bread.
- High fibre
- Low kilojoule
- Lower gi
With a twist: Lentil, bean & vegetable hotpot: Omit the chorizo and fennel. Replace chicken stock with vegetable stock. Add 1 red capsicum, deseeded, coarsely chopped, and 1 carrot, peeled, thinly sliced, with the onion. Add a 400g can brown lentils, rinsed, drained, with the beans.
Tip: Freeze it ahead: Cool at the end of step 2. Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge. Reheat and continue from step 3.
- Author: Cynthia Black
- Image credit: Ben Dearnley
- Publication: Australian Good Taste