Name: Vegetable Hotpot (Potaje)
Yield: Serves lots
Cuisine: Spain
Ingredients: 100g (4oz) cauliflower, broken into florets; 3 medium potatoes, peeled and cut into chunks; 2 tomatoes, skinned and chopped; 2-3 cloves of garlic, crushed; Freshly ground black pepper; 225g (8oz) runner beans, sliced; 1 large carrot, sliced; Salt; 1 onion, chopped; 1 leek, trimmed and sliced; 1 piece of ham on the bone, weighing about 900g (2lb); 225g (8oz) white haricot beans, soaked overnight, then drained; 1 bay leaf; Handful of chard, chopped

Preparation info

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Ingredients

225g (8oz) white haricot beans, soaked overnight, then drained
1 piece of ham

Method

Put the soaked beans into a very large saucepan with the ham bone. Cover with water and bring to the boil. Keep boiling for 15 minutes — this is necessary for the beans — then turn the heat down low and cook slowly, covered, for about 1 hour. Skim the surface, throw in the onion, leek and garlic and continue cooking for another 30 minutes.

Now add the tomatoes, runner beans, carrot, pot