Bacon, Bean And Cabbage Hotpot Recipe

• 250 gm Waitrose Dry 10 Bean Mix, soaked overnight (9oz)
• 15 ml Extra virgin olive oil, (1tbsp)
• 1 lrg Onion, peeled and minced
• 3 x Celery sticks, thinly sliced
• 5 ml Bart Spices Fennel Seeds, (1tsp)
• 1 lt Water, (1 3/4 pints)
• 2 x Waitrose Chicken Stock Cubes
• 1 med Potato, peeled and diced
• 1 pkt Waitrose Smoked Gammon Steaks, weighing approximately 200g (7oz), sliced into strips
• 200 gm Green cabbage, shredded (7oz) Freshly grnd black pepper

1. Drain the beans and place in a pan with fresh water, bring to the boil and boil rapidly for 10 min.
2. Drain.
3. Heat the extra virgin olive oil and gently cook the onion and celery for 3-4 min or possibly till softened.
4. Add in the fennel seeds.
5. Heat the water in a saucepan to dissolve the stock cubes.
6. Add in the beans, potato and the onion mix.
7. Bring to the boil and simmer gently for 40 min, covered.
8. Skim the surface of the soup.
9. Add in the gammon and the cabbage to the pot with a little pepper.
10. Cook for a further 10 min or possibly till piping warm.
11. NOTES : Halfway between a soup and a stew, the thick strips of gammon steak add in flavour to the cabbage and beans and make this a substantial dish for cool days.
12. The fennel seeds add in a touch of spice to the hotpot.

mix, olive oil, onion, celery, fennel seeds, water, chicken, gammon, green cabbage

Taken from cookeatshare.com/recipes/bacon-bean-and-cabbage-hotpot-73238 (may not work)