Easy Bean Stew

Who doesn’t love a good stew with a chunky piece of crusty bread? This easy bean stew is one of those recipes that makes the most of cupboard staples, turning a few tins and fresh vegetables into something hearty and satisfying. It’s the kind of dish that’s perfect for a midweek dinner when you want something warming but don’t want to spend hours cooking.

Packed with beans, tomatoes, and a mix of spices, it’s also super filling. Serve it with some crusty bread to soak up the sauce and you’ve got a perfect warming autumn dinner.

What you need to make my easy bean stew

• onion
• garlic cloves
• carrot
• paprika
• cumin
• chilli
• tinned chopped tomatoes
• tomato paste
• tinned chickpeas
• tinned kidney beans
• tinned black beans
• young spinach
• fresh coriander or parsley
  
  

Ingredients & Substitution Notes

• Onion & garlic: The base of any good stew. If you don’t have fresh garlic, garlic powder will work too.

• Carrot: Adds a touch of sweetness and bulk. You could also use parsnip, sweet potato, or even celery if that’s what you have.

• Chopped tomatoes: Tinned tomatoes keep this easy and affordable. Passata works too if you prefer a smoother sauce.

• Spices: Paprika, cumin, and chilli give the stew warmth and depth. You can adjust the chilli to your taste, or swap for smoked paprika if you’d like a richer flavour.

• Beans: I’ve used a mix of chickpeas, kidney beans, and black beans, but any combination will work. Butter beans, cannellini beans, or pinto beans are all great options.

• Bread: The simplest way to make this stew a complete meal. Crusty sourdough, flatbreads, pasta or even rice on the side all work beautifully.

How to make easy bean stew

Peel and roughly chop the onion, garlic and carrot. Add to food processor and blend until finely chopped.

Heat up a large pan with some oil and add the vegetables. Stir fry for a few minutes until softened.

Add in the spices, pouring in a dash of water if needed.

Next add in the chopped tomatoes, and then fill this can up with some water from the tap and add into the pan. Stir through.

Drain, rinse and add the beans.

Season with salt and pepper and bring to a boil. Simmer for at least 15-20 minutes, if you’re in more of a rush, or continue cooking for an hour to develop the flavour and spices. Add in any water if it needs it.

When ready to serve, add in large handful of spinach and allow to wilt. Serve with some crusty bread and enjoy!

Blitzing the vegetables in the food processor is a great lazy hack to some some time. You could throw in whatever vegetables you enjoy. This is also a good way of hiding vegetables for fussy eaters or young children.

More easy recipes

• Easy Minestrone

• Easy Lentil Ragu

• Easy Roasted Tomato Pasta

• Easy Vegan Quesadillas

• Autumn Veggie Tray Bake

Did you make this easy bean stew recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.

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Easy Bean Stew

Who doesn’t love a good stew with a chunky piece of crusty bread? And this recipe is lazy-proof!

Print Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4

Cook ModePrevent your screen from going dark

Ingredients

• 1 large onion (roughly chopped)
• 2 garlic cloves (minced or grated)
• 1 carrot (roughly chopped )
• 2 tsp paprika
• 2 tsp cumin
• ½ tsp chilli (add an extra ½ tsp if you like it hot)
• 400 ml tinned chopped tomatoes
• 400 g tinned chickpeas, (drained and rinsed)
• 400 g tinned kidney beans (drained and rinsed)
• 400 g tinned black beans (drained and rinsed )
• salt and pepper

Serve with

• bread

Instructions 

• Add the onion, garlic and carrot to a food processor and blend until finely chopped.
• Heat up a large pan with some oil and add the vegetables. Stir fry for a few minutes until softened.
• Add in the spices, pouring in a dash of water if needed.
• Next add in the chopped tomatoes, and then fill this can up with some water from the tap and add into the pan. Stir through.
• Then add in the beans and stir through.
• Season with salt and pepper and bring to a boil. Simmer for at least 15-20 minutes, if you’re in more of a rush, or continue cooking for an hour to develop the flavour and spices. Add in any water if it needs it.
• When ready to serve, add in large handful of spinach and allow to wilt. Serve with some crusty bread and enjoy!

Video

Nutrition

Calories: 468kcalCarbohydrates: 84gProtein: 28gFat: 4gSaturated Fat: 1gSodium: 177mgPotassium: 1372mgFiber: 26gSugar: 10gVitamin A: 2796IUVitamin C: 20mgCalcium: 161mgIron: 10mg

⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!

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