Simple Bean Stew

Simple Bean Stew

This simple bean stew is filled with vegetables, is oil free and vegan. It requires no preparation and is exceptionally easy to make.

Tinned vs dry beans

Although dry beans are cheaper than tinned, you do need to be a bit organised when using them as they require a soak. I’m rubbish at planning ahead and so I used tinned beans here. If you prefer to use dry beans then I’d soak and cook them first. You could add soaked beans in at the beginning of cooking this stew, but the danger is that you end up with mushy veg and hard beans. What you can do, and I do this sporadically, is to soak and cook a big batch of beans and freeze them down in handy portions. If you do this then you can simply defrost a portion in the microwave and add to your soup in the place of tinned beans.

Simple bean stew ingredients

As for the variety of beans you use, it doesn’t matter. This simple bean stew is very versatile! You can swap in or out different veggies too. I’d probably keep the potato and onion in there, but other than that it doesn’t really matter what veggie varieties you use. You could stick some sweet potato in there, some courgette, green beans, pumpkin, parsnip, turnip, swede… Just make sure that harder veg varieties, such as root vegetables, are cut up smaller than softer varieties such as courgette or pumpkin.

I use stock for this recipe. If you make your own vegetable stock, then hats off to you. I don’t! My favourite bought stock is the ‘Unami’ concentrate made by ‘9 Meals From Anarchy’. Unlike lots of bought stocks out there, it contains real ingredients. Check it out here. You may be lucky enough to see it stocked in your local grocery shop, but I buy it online.

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

This is a vegan recipe

All external links are provided to highlight products that I think are fantastic. I do not receive any commission or sponsorship from any companies.

Simple Bean Stew
Servings: 4
Ingredients
  • 1 cup finely chopped potato (leave the skin on)
  • 1 onion (peeled and chopped)
  • 1 carrot (peeled and cut into cm cubes)
  • 1 stick of celery (chopped)
  • 2 cups chopped butternut squash
  • 1 good handful mushrooms (roughly chopped)
  • 2 tbsp tomato purée
  • 1/2 tsp each of paprika, garlic granules, onion granules
  • 3 cups vegetable stock
  • 2 tins beans (drained)
  • 1 handful leafy greens (such as kale) (tough stalks removed and chopped)
Instructions
  1. Add all the ingredients except the beans and leafy greens to an oven dish with a lid. Stir, lid on and into the oven at 180C for an hour. Check on it from time to time.

  2. After an hour’s cooking the veg should be almost cooked. Add the drained beans and the leafy greens, pop the lid back on and cook for a further 15-20 minutes to allow the greens to wilt.

  3. For a thicker stew, remove a cupful and blitz in a liquidise. Add this back to the rest of the pot and serve.



Leave a Reply

Your email address will not be published. Required fields are marked *