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    Bacon, Bean and Cabbage Hotpot

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    Bacon, Bean and Cabbage Hotpot

    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.

    • Preparation time: 10 minutes, plus overnight to soak the beans
    • Cooking time: 50 minutes
    • Total time: 12 hours

    Serves: 4


    • 250g Waitrose Dried 10 Bean Mix, soaked overnight
    • 1 tbsp olive oil
    • 1 large onion, peeled and chopped
    • 3 celery sticks, thinly sliced
    • 1 tsp Bart Spices Fennel Seeds
    • 1 litre water
    • 2 x Waitrose Chicken Stock Cubes
    • 1 medium potato, peeled and diced
    • 1 pack Waitrose Smoked Gammon Steaks, weighing approximately 200g, sliced into strips
    • 200g green cabbage, shredded
    • Freshly ground black pepper


    1. Drain the beans and place in a pan with fresh water, bring to the boil and boil rapidly for 10 minutes. Drain.
    2. Heat the olive oil and gently cook the onion and celery for 3-4 minutes or until softened. Add the fennel seeds.
    3. 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.
    4. 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.

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