Sweet Sour Mixed Bean Hotpot
Dive into a hearty bowl of Sweet Sour Mixed Bean Hotpot, a vibrant and nutritious dish that perfectly balances tangy, sweet, and smoky flavors. This plant-based recipe showcases a medley of protein-packed beans—such as kidney beans, black beans, and chickpeas—slow-simmered with tender vegetables like carrots, celery, and bell peppers. Infused with rich notes of smoked paprika, maple syrup, and apple cider vinegar, this one-pot wonder delivers a satisfying depth of flavor while remaining easy to prepare in under an hour. Thickened with a simple cornstarch slurry and finished with fresh parsley, this versatile hotpot is ideal for a cozy family dinner or a meal-prep staple. Serve it with crusty bread or fluffy rice to soak up every drop of the flavorful broth. Perfect for vegans, vegetarians, or anyone craving a wholesome and delicious comfort food!
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Recipe Information
Ingredients
- 500 grams cooked mixed beans (e.g., kidney beans, black beans, chickpeas, and cannellini beans)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrot, peeled and sliced
- 2 stalks celery, sliced
- 1 medium red bell pepper, diced
- 400 grams canned diced tomatoes
- 500 milliliters vegetable stock
- 2 tablespoons tamari or soy sauce
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, sliced carrots, celery, and red bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the canned diced tomatoes (with their juice), vegetable stock, tamari or soy sauce, apple cider vinegar, maple syrup, smoked paprika, dried thyme, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.
Add the cooked mixed beans to the pot and stir to incorporate. Simmer for an additional 10 minutes.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually add the slurry to the hotpot, stirring constantly, to thicken the broth slightly.
Taste and adjust seasoning as needed with more salt, pepper, or apple cider vinegar for extra tang.
Remove the pot from heat and sprinkle chopped fresh parsley over the hotpot before serving.
Ladle the hotpot into bowls and enjoy with crusty bread or rice on the side.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5064 mg | 220% | |
| Total Carbohydrate | 231.3 g | 84% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 65.8 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4854 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
