Pumpkin and Black Bean Hotpot

This recipe is THE simplest, yummiest, easiest bean hot pot recipe you’ll have to date. Using the in-season squash, pumpkin, you’ll be able to taste autumn. The flavour of the coriander and chilli flakes alongside the mild pumpkin-tomato sauce will leave you wishing you’d made double the batch.

Serves: 4 servings

Time to Make (including oven time): 20 minutes preparation and 40 minutes in the oven.

Storage instructions: Eat immediately or store in fridge for up to 48 hours

Gluten-free  Dairy-free  Vegan


  • 2 tbsp olive oil
  • 3 garlic cloves, crushed
  • 1 red pepper, diced
  • 1 small pumpkin, roughly 600g
  • 1 large carrot, chopped into cubes
  • 2 cans of tomatoes (combined weight 800g)
  • 1 can of black beans (weight 400g)
  • 1 tsp chilli flakes
  • 1 tsp coriander
  • Pinch of pepper
  • 200ml vegetable stock
  • 6 tbsp Real Good Ketchup


  • Start by dicing the pumpkin. Then lightly fry the garlic and pepper in the olive oil in a frying pan, before adding in the diced pumpkin. Fry for 10 minutes.
  • Add into the pan the tinned tomatoes, black beans and chopped carrot. Add in the remaining ingredients into the pan and boil on a low heat for about 30 minutes, until the pumpkin is cooked and the sauce has begun to thicken.
  • Top with black pepper and serve with rice, quinoa or baked sweet potatoes to really impress your guests.

Created by Beth Heddle and Real Good Ketchup