Red pottage

Red pottage


3 people made this

About this recipe: A very old fashioned thick soup made with beans, beetroot and tomatoes in a pressure cooker. It still does the trick as a hearty warming dish. Serve with bread and butter.

jean.isacke Dorset, England, UK

Serves: 4 

  • 1 (400g) tin haricot beans, drained
  • 4 tomatoes, chopped
  • 1 large beetroot, cooked and skinned
  • 1 small piece of celery, chopped
  • 1 onion, chopped
  • 1 tablespoon vegetable oil
  • 1.5 litres water
  • 2 vegetable stock cubes
  • Salt and freshly ground black pepper, to taste

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Place beans, tomatoes, beetroot, celery, onion, oil, water and stock cubes in a pressure cooker; cook until tender, about 10 minutes.
  2. Transfer contents to a food processor or liquidiser and puree until smooth. Reheat and serve.

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Reviews (1)


Very tasty & extremely easy but next time I would make it with a lot less water as it wasn't thick at all, even after I added more beans to thicken it up. - 13 Feb 2016

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