Baked Bean Stew

Baked Bean Stew

Homemade baked beans with some veggies thrown in for good measure! Butternut squash provides sweetness which means you don’t need to add sugar. I sometimes add soya chunks: my take on vegan beans and sausages. Good on toast or jacket potato.

Free from: gluten, nut, oil, wheat, yeast

Soya free: omit soya chunks

This is a vegan recipe

Baked Bean Stew
Servings: 4 People
  • 2 tins beans (I use haricot and borlotti)
  • 1/2 butternut squash (peeled and chopped into inch cubes)
  • 2 onions (peeled and sliced)
  • 2 carrots (peeled and cut into cm cubes)
  • 1 stick of celery (sliced)
  • 1 handful mushrooms (roughly chopped)
  • 3 tbsp tomato purée
  • 2 handfuls dry soya chunks (optional)
  • salt (to taste)
  • 2 tsp cornflour
  1. In an oven dish with a lid add the tinned beans. There’s no need to drain, just stick the liquid in too. Next add 2 tins’ worth of water. Add the veg, the soya chunks (if using) and the tomato purée and stir it up. 

  2. Pop a lid on your oven dish and cook at around 180C for about an hour, or until all the veg is cooked through. 

  3. Now mix the cornflour with a little cold water to dissolve. Add this to the stew and cook for a couple of minutes longer to allow the sauce to thicken. If it’s too dry add a little more water: you want the sauce to be similar in consistency to tinned baked beans.