Recipe

Budget-friendly sweet potato and red kidney bean hot pot recipe

Vegetable hot pot with rice

Blanche Clark

Posted July 21, 2022

Feed the family with this quick, nutritious and budget-friendly winter hot pot recipe from the RACV kitchen.

Whether you’re looking for a simple and nutritious family meal or trying to save money, this budget-friendly sweet potato and red kidney bean hot pot recipe will fit the bill.

Packed full of healthy vegetables, this dish is one of the recipes used for the RACV emergency goods assist program, which supported 27 community organisations in Melbourne, Geelong, Mornington Peninsula and Gippsland during Melbourne’s pandemic lockdowns. The partnership between RACV and Hope City Mission enabled thousands of delicious meals to be cooked at the RACV City Club kitchen and delivered to disadvantaged Victorians.

This sweet potato and red kidney bean hot pot recipe uses readily available tinned red kidney beans and tinned tomatoes, and you can use frozen spinach rather than silverbeet leaves, if you prefer.

With vegetable prices fluctuating, you may wish to substitute the zucchini for broccolini, if that’s cheaper on the day you’re shopping. Consider also using second or third grade vegetables, sometimes termed “odd bunch” vegetables, to save more money.

If you have a large family or want leftovers for lunch the next day, double the measurements in this recipe. It’s so tasty, you’re going to want more.

Woman chopping vegetables

Using fresh tomatoes, as well as tinned tomatoes, adds flavour to this budget-friendly recipe. Image: Getty

 

Sweet potato and red kidney bean hot pot recipe

Serves

4

Time to make

60 min

Difficulty

Easy

Ingredients

  •  
  • 300g sweet potato, peeled, cut into 5cm cubes
  • 160g red onions, diced
  • 10g garlic, chopped
  • 190g capsicum, diced into 3cm cubes
  • 140g zucchini, diced into 3cm pieces
  • 700g tinned red kidney beans, drained 
  • 130g silverbeet, leaves only
  • 20g ground coriander
  • 20g smoked paprika
  • 290g fresh tomato, diced
  • 40g fresh coriander, leaves picked 
  • 580g tinned tomatoes
  • 280ml water

Method

  1. Heat the oil in a large saucepan over medium heat. Add the onion and capsicum and cook, stirring occasionally, for 5 minutes or until onion softens. 
  2. Add the garlic, paprika and ground coriander and cook, stirring, for 30 seconds or until aromatic. 
  3. Add the tinned tomato and water to the pan and stir well, scraping the bottom of the pan. 
  4. Add the sweet potato, zucchini and fresh tomato and stir to combine. 
  5. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 25 minutes or until sweet potato is tender. 
  6. Add the kidney beans and silverbeet, and cook for a further 5 minutes or until heated through. 
  7. Season to taste and garnish with fresh coriander.
  8. Serve with steamed brown rice, or white rice, if you prefer.