There are many hutspot recipies online, including one that I wrote decades ago but that seems nothing like how I make it now.
This makes loads, but is great for left over meals and freezes well.
Equipment
One big pan
Sturdy masher
Ingredients
1 big brown onion (chopped)
1 tsp olive oil
vegetable stock (1 cube + enough water to almost cover everything that goes in the pan later)
400g tin of borlotti beans (for aesthetic reasons best not to replace with white beans)
1 tbsp mixed herbs
1 kg carrots (big chunky ones, chopped in not too small chunks)
1 kg potatoes (also chopped in not too small chunks)
sweet potatoes (I never measure this, but let's say 500g, also chopped in not too small chunks)
sausages (to serve along side)
Steps
- Chop the onion, heat the oil in an enormous pan, fry the onion until soft.
- Add the stock, liquid from the tin of beans, herbs and carrots, boil for five minutes.
- Add the potatoes and sweet potatoes and simmer for 20 - 25 minutes, until the potatoes seem mashable.
- In the meantime cook the sausages separately however you like them
- About 5 minutes before the potatoes are done, tip the beans on top to heat them through.
- Drain the liquid from the hutspot pan - I normally keep it to make a lentil soup for the next day.
- Mash - note this needs a sturdy masher to squash the carrots. Mash until everything is well mixed - it is not meant to be super smooth. The end result should be mostly orange but with some white marbling from the potatoes (and the beans will be visible too)
