Tender lamb and filling beans in a tomato sauce, topped with buttery potatoes. This Lamb and Bean Hotpot is a comforting family classic. Easy, filling, and always delicious.
This year has been weird in many ways. That whole not leaving the house for months was a bit funny. The weather has also been a little odd. Lovely Spring, and then lots of rain just in time for the school holidays.
I say weird, but actually, I don’t remember having a particularly great summer since Michael started school. It seems to come earlier, and by August, I’m starting to think of comfort food and warming family dinners.
This yummy Lamb and Bean Hotpot certainly fits into those categories!
A Comforting Midweek Dinner
I love Hotpots. They are super comforting and simple. I love that you get your meat, veggies, and potatoes all in one meal and that you can cook it in one big pan.
Lamb and Bean hot pot is perfect for weeknights when you’ve been busy trying to keep the kids happy (playgrounds aren’t open here yet, it’s hard! I actually miss homeschooling!) and you just want to throw something together in a pan.
It’s easy, nutritious, and very filling. Perfect after a long exhausting day, when you just need something tasty to help you recharge.
Are Beans Good For You?
Beans are great! Personally I love the texture and think beans are a fantastic way to bulk out a meal, making it go further, adding nutrition and saving you money.
Butter beans are one of my favourites. As well as tasting great, they are also really really good for you.
One cup of butter beans contains about 10% of your daily recommended vitamin C. They are also starchy, which is great for an energy boost, packed with fibre and very high in protein.
Butter beans are also high in iron and folate, as well as being low-fat and low in calories.
Adding beans to your meals is a perfect way to make them healthier and give you a boost of lots of the essentials that your body needs.
I often add beans to things like hotpots, stews, and extras to chillis. I also love beans on a salad for extra yum.
Are Butter Beans the Same as Lima Beans?
In the UK and I think parts of the US, we call these beans butter beans. But, they are the same as lima beans, which is the name used in many other areas. The proper title is actually Phaseolus lunatus.
What Do Butter Beans Taste Like?
I love the taste of butter beans. The clues in the name really. Butter beans taste a bit buttery.
They have a lovely velvety texture and taste quite rich and buttery. It’s a taste that works well with both creamier and tomatoey dishes, and compliments melt in your mouth lamb really really well.
Should You Peel Butter Beans?
I buy tinned butter beans, and literally just drain them and throw them into the pan. They’ve been soaked while in the tin, and so don’t need soaking or peeling.
Frozen butter beans can also be added straight from the freezer. But, if you are using dried butter beans, they may need soaking for up to 8 hours first. Check the package instructions before using them.
What Kinds of Beans Can You Use in a Hotpot?
All of them!
Butter beans are my personal preference. But, pretty much any tinned bean can simply be drained and added to this Lamb and Bean Hotpot.
Other options include haricot beans, kidney beans, cannellini beans and even a tin of mixed beans.
Is a Lamb and Bean Hotpot Healthy?
Yes! You’ve got beans, carrots, onions, and tomatoes. I use a calorie-controlled spray to brown my lamb and you could even use this to spray the top of your potatoes if you didn’t want to use butter.
It’s also a super filling meal, so you don’t need massive portions.
Cooking with Leftover Lamb
You can make this recipe with fresh diced lamb. Or, you can dice up lamb steaks. And just brown the meat before adding anything else.
You can also use leftover roast lamb from your Sunday dinner. In this case, you won’t need to brown the lamb, as it will have plenty of time to reheat while your hot pot bakes.
Either way, the meat is slow-cooked, so you end up with really tender lamb that tastes amazing.
More Family Dinner Recipes
Lamb and Bean Hotpot
Ingredients
- 300 g Diced Lamb
- Pinch Salt and pepper
- 6 Shallots (Peeled)
- 500 g Chantenay Carrots (Topped and Bottomed)
- 400 g Butter Beans (Drained)
- 300 ml Chicken Stock
- 400 g Chopped Tomatoes
- 2 Tablespoons Tomato Puree
- 1 Teaspoon Cajun Seasoning
- 2 Teaspoons Rosemary
- 600 g Potatoes (Peeled and Sliced to 2mm)
- 2 Tablespoons Butter
Instructions
- Preheat the oven to 160 degrees (fan-assisted).
- Mist a large ovenproof dish with cooking spray.
- Brown the lamb for 5 minutes with a pinch of salt and pepper.
- Add the shallots, carrots and butter beans.
- Pour in the stock and tomatoes and stir together.
- Add the rosemary, cajun and tomato puree and mix well.
- Simmer for 30 minutes, stirring often.
- Remove from the heat, stir well and layer over the sliced potatoes.
- Dot with butter.
- Bake in the oven for 1 hour, until the potatoes are golden.
Video
Notes
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
