Slow cooker mushroom and bean hotpot
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  • Ingredients 3 tbsp. olive oil 700 g (1½lb) chestnut mushrooms, roughly chopped 1 large onion, finely chopped 2 tbsp. plain flour 2 tbsp. mild curry paste 150 ml (¼ 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 This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.



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