This slow cooker mushroom and bean hotpot recipe takes just three hours to make. You'll need to start by frying the mushrooms and onions until soft and golden before adding to the slow cooker but you'll be rewarded with a flavoursome hotpot perfect for cooler weather.
Advertisement - Continue Reading Below
Yields:
6
Prep Time:
15 mins
Cook Time:
3 hrs 15 mins
Total Time:
3 hrs 30 mins
Cal/Serv:
280
Ingredients
3 Tbsp. olive oil
700 g (1 1/2lb) chestnut mushrooms, roughly chopped
1 large onion, finely chopped
2 Tbsp. plain flour
2 Tbsp. mild curry paste
150 ml (1/4 pint) dry white wine
400 g tin chopped tomatoes
2 Tbsp. sun-dried tomato paste
2 × 400 g × 400g tins mixed beans, drained and rinsed
3 Tbsp. mango chutney
3 Tbsp. freshly chopped coriander and mint leaves
Directions
Step 1
Heat the oil in a large pan over a medium heat. Add the mushrooms and onion and fry for 8-10min until the vegetables are just softened and golden. Stir in the flour and curry paste and cook for 1-2min, then add the wine, chopped tomatoes, tomato paste and beans.
Step 2
Bring to the boil, then carefully transfer mixture to a slow cooker, cover and cook on Low for 2-3hr.
Step 3
Stir in the mango chutney and chopped herbs and serve with rice or naan bread.
Per Serving:
Calories: 280
Total carbs: 34 g
Total fat: 10 g
Saturated fat: 1 g
Protein: 10 g
The best slow cooker recipes for hands-off cooking
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
