Flemish refers to the a specific group of Dutch dialects native to Flanders a northern Dutch speaking region of Belgium. Hutsepot means 'mixed pot, and that’s exactly the spirit of the dish: simple ingredients cooked together so their flavours meld into something greater. My hutsepot with potatoes and white beans has a warm, golden colour, dotted with chunks of vegetables. It’s thick enough to mound on a spoon, but still brothy enough to feel like a stew.
Heat up the oil in a large shallow pan and add the onions with a pinch of salt and fry for about 5 minutes, then add the thyme and stir through.
Add the carrots and fry for a further 5 minutes.
Add the courgettes and fry for a further 5 minutes.
Add the beans, stock, potatoes and bay leaves and bring to a nice simmer, put the lid on and cook, stirring every few minutes until the potatoes are just cooked.
Add the chopped chicory and stir through, cook for a few minutes until just wilted, by which time your potatoes should be fully cooked through.
Add salt and pepper and stir through half of your chosen cheese.
Serve with a dollop or mustard and grated cheese, even some chopped smoked sausage if you don't fancy going fully veggie.
Ingredients
Directions
Heat up the oil in a large shallow pan and add the onions with a pinch of salt and fry for about 5 minutes, then add the thyme and stir through.
Add the carrots and fry for a further 5 minutes.
Add the courgettes and fry for a further 5 minutes.
Add the beans, stock, potatoes and bay leaves and bring to a nice simmer, put the lid on and cook, stirring every few minutes until the potatoes are just cooked.
Add the chopped chicory and stir through, cook for a few minutes until just wilted, by which time your potatoes should be fully cooked through.
Add salt and pepper and stir through half of your chosen cheese.
Serve with a dollop or mustard and grated cheese, even some chopped smoked sausage if you don't fancy going fully veggie.