Cowboy Hot-pot Recipe
3 tbsp sunflower oil
1 onion, sliced
1 red (bell) pepper, seeded and sliced
1 sweet potato or
2 carrots, chopped
½ cup chopped green beans
400 gram baked beans (canned)
200 gram canned corn
1 tbsp tomato purée (paste)
1 tsp barbecue spice seasoning
115 gram cheese (preferably smoked), diced
450 gram potatoes, thinly sliced
25 gram butter, melted salt and ground black pepper
Preheat the oven to 375°F. Heat the oil in a frying pan over low heat. Add the onion, red pepper and sweet potato or carrots and cook, stirring occasionally until softened but not colored for about 5 minutes.
Increase the heat to medium and stir in the green beans, baked beans, corn and liquid, tomato purée and barbecue spice seasoning. Bring to the boil, then lower the heat and simmer for about 5 minutes.
Transfer the vegetable mixture to an ovenproof dish and stir in the diced cheese.
Cover the vegetable and cheese mixture with the potato slices, brush generously with the melted butter and season with salt and pepper. Bake the hot-pot until golden brown on top and the potato is cooked for about 35 minutes.
Serve immediately straight from the dish.