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Bacon, Bean And Cabbage Hotpot

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  • 250 g Waitrose Dried 10 Bean Mix; soaked overnight (9oz)
  • 15 ml Olive oil; (1tbsp)
  • 1 lg Onion; peeled and chopped
  • 3 Celery sticks; thinly sliced
  • 5 ml Bart Spices Fennel Seeds; (1tsp)
  • 1 l Water; (1 3/4 pints)
  • 2 Waitrose Chicken Stock Cubes
  • 1 md Potato; peeled and diced
  • 1 pk Waitrose Smoked Gammon Steaks; weighing approximately 200g (7oz), sliced into strips
  • 200 g Green cabbage; shredded (7oz)
  • Freshly ground black pepper


Drain the beans and place in a pan with fresh water, bring to the boil and boil rapidly for 10 minutes. Drain.
Heat the olive oil and gently cook the onion and celery for 3-4 minutes or until softened. Add the fennel seeds.
Heat the water in a saucepan to dissolve the stock cubes. Add the beans, potato and the onion mixture. Bring to the boil and simmer gently for 40 minutes, covered.
Skim the surface of the soup. Add the gammon and the cabbage to the pot with a little pepper. Cook for a further 10 minutes or until piping hot.
Converted by MC_Buster.
NOTES : Halfway between a soup and a stew, the thick strips of gammon steak add flavour to the cabbage and beans and make this a substantial dish for cold days. The fennel seeds add a touch of spice to the hotpot.
Converted by MM_Buster v2.0l.