Summer Vegetable Hotpot

summer vegetable hotpot

Summer Vegetable Hotpot

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Servings: 4
Calories: 313
Prep Time 20 minutes
Cook Time 35 minutes


  • 1 lb lean minced beef
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon very coarsely ground black pepper
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 1 tablespoon red wine vinegar
  • 2 teaspoons oil
  • 42 oz canned tomatoes
  • 1 bay leaf
  • 1 dried chilli
  • 2 1/4 lb French beans chopped into 2 cm (3/4 inch) lengths
  • 1 tablespoon red wine


  • Put the minced beef in a bowl and add the coriander, black pepper, cumin seeds, salt and vinegar. Oil your hands lightly and knead the mixture for a minute before forming walnut-sized balls.
  • Heat the oil in a frying pan and seal the meatballs. Put in a casserole and add the tomatoes, bay leaf and chilli.
  • Cook in the oven for about 5 minutes, then add the French beans and red wine. Cook, uncovered, for 15-25 minutes, until the beans are just tender.
  • This hotpot can be cooked on a barbecue. Carefully embed the casserole in the hot coal and allow to heat up before adding the oil.


Oven temperature: 200 °C, 400 °F, gas 6.
Calories: 313 kcal
Carbohydrates: 30 g
Protein: 32 g
Fat: 9g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 70 mg
Sodium: 397 mg
Potassium: 1659 mg
Fiber: 11 g
Sugar: 16 g
Vitamin A: 4279 IU
Vitamin C: 72 mg
Calcium: 142 mg
Iron: 6 mg
Ingredients Beef
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