Smoky Bean and Meatball Hotpot
Smoky Bean and Meatball Hotpot



  • 6 quality pork sausages
  • 2 tbsp oil
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 2 tbsp Cajun smoky spice mix
  • 1 tbsp red wine vinegar
  • 400g passata
  • 2 x 400g tins of cannellini beans
  • Chopped coriander
  • Squeeze the meat from the sausages and roll into 24 balls. Heat half the oil in a casserole and fry the meatballs for 8 mins or until browned all over.
  • Scatter in the chopped onion and the remaining oil. Cook for another 5 mins, then add the garlic and cook for 2 mins more. Scatter in the spice mix, cook for 2 mins then add the vinegar, tomato passata and a can full of water. Stir in the beans, season well and simmer for 20 mins to thicken the sauce. Serve with crusty bread - yum!
40 mins
4 serving

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