Flemish hutsepot with potatoes and white beans

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.

3 tbsp Vegetable oil

1 Onion diced

1 tsp Chopped thyme/Dried thyme

1 Carrot diced

1 Courgette diced

1 Large potato diced into 1cm cubes

400 g White beans; 1 tin/1 jar - No need to drain

200 ml Vegetable stock

2 Bay leaves

2 Belgium endive/Chicory, trimmed and cut into chunks

200 g Grated cheese, Gouda/Emmenthal/Smoked Cheddar

Salt and pepper

Mustard to serve

Serves 4 happily

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.

Print Options:

Flemish hutsepot with potatoes and white beans