RCI-VG.004.1528.001
White and Red Kidney Bean Hot Pot
.
Prep20 min
Cook10 min
Total30 min
Servings4
Difficultyadvanced
Ingredients
- 2 unit
- shallots4 unitchopped
- garlic2 clovesminced
- 1 unit
- celery1 stalkchopped
- 3 unit
- 1 1/2 tsp
- 1 1/2 tsp
- 1 1/2 tsp
- 1 tsp
- 1 tsp
- 1/8 tsp
- 32 unit
- carrot1 largepeeled and cut into chunks (1 cup)
- lb. green beans1/3 unitends trimmed (2 cups)
- 1 small
- Potato1 unitpeeled and cut into chunks (3 1/2 cups)
- Cauliflower1/2 headcut into florets (3 cups)
- fennel bulb1/2 unittrimmed and cut into chunks (2 cups)
- 1 unit
- 1/4 tsp
- 1 cup
- 1/2 cup
- 3 unit
Method
1
Heat olive oil in a large heavy pot over medium heat. Add chopped shallots, minced garlic, minced ginger, and chopped celery; sauté until the shallots soften and become translucent, about 5 minutes.
2
Add cinnamon sticks, ground coriander, ground cumin, paprika, salt, black pepper, and cayenne pepper to the pot. Stir constantly for 1-2 minutes to toast the spices and release their aromas.
2 minutes
3
Pour in the crushed tomatoes and stir well to combine with the spice mixture. Simmer for 2-3 minutes to allow the flavors to meld.
4
Add the carrot chunks, green beans, butternut squash, potato chunks, cauliflower florets, and fennel chunks to the pot. Pour in enough vegetable stock or water to just cover the vegetables, then stir to combine.
5
Bring the mixture to a boil, then reduce heat to medium-low and simmer for 30-35 minutes, stirring occasionally, until the vegetables are tender but still hold their shape.
6
Dissolve the crushed saffron in a small amount of warm broth or water, then add this infusion to the pot along with the cooked chickpeas and white kidney beans. Stir to incorporate evenly.
7
Add the halved Kalamata olives and pitted prunes to the hot pot. Simmer for another 5 minutes to warm through and allow the flavors to meld together.
8
Taste the hot pot and adjust seasonings as needed with additional salt, pepper, or cayenne pepper. Ladle the hot pot into serving bowls and garnish each portion with fresh chopped parsley.