Name: Prawn, red kidney bean and sweet potato hotpot
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 6
Ingredients: 2 Tbsp extra virgin olive oil; 500g sweet potato, cut into 2cm pieces; • 2 stalks celery, cut into 2cm pieces; 1 red capsicum, cut into 2cm pieces; 2 red onions, finely diced; 2 cloves garlic, smashed; 1 Tbsp tomato paste; 2 tsp sweet smoked paprika; 2 tsp fennel seeds; 1 fresh bay leaf; Pinch dried chilli flakes; Sea-salt flakes and freshly ground black pepper, to season; • 250ml chicken stock; 425g can red kidney beans, drained, rinsed; • 400g can diced tomatoes; 2 Tbsp oregano leaves, plus extra, to garnish; 500g green prawn cutlets; Sour cream, pita bread and lime wedges, to serve

Prawn, red kidney bean and sweet potato hotpot

All in one pot? Sounds good to us!

Serves 6

Prep

10M

Cook

1H 15M

Total

1H 25M

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Ingredients

2 Tbsp extra virgin olive oil

500g sweet potato, cut into 2cm pieces

• 2 stalks celery, cut into 2cm pieces

1 red capsicum, cut into 2cm pieces

2 red onions, finely diced

2 cloves garlic, smashed

1 Tbsp tomato paste

2 tsp sweet smoked paprika

2 tsp fennel seeds

1 fresh bay leaf

Pinch dried chilli flakes

Sea-salt flakes and freshly ground black pepper, to season

• 250ml chicken stock

425g can red kidney beans, drained, rinsed

• 400g can diced tomatoes

2 Tbsp oregano leaves, plus extra, to garnish

500g green prawn cutlets

Sour cream, pita bread and lime wedges, to serve

Method

Preheat oven to 180°C. Put oil in a large, wide heavy-based ovenproof saucepan with lid. Add sweet potato, celery, capsicum, onion, garlic and tomato paste. Stir, then add paprika, fennel seeds, bay leaf and chilli. Toss well to coat vegetables, then season. Roast for 30 minutes, stirring halfway through, or until vegetables begin to brown.

Remove from heat and stir in stock, beans, tomato and oregano. Cover with lid and return to oven. Roast for a further 35 minutes or until vegetables are almost tender.

Gently stir in prawns, cover with lid and return to oven for 10 minutes or until prawns are cooked through. Garnish with extra oregano and serve with sour cream, pita bread and lime wedges.

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