Easy Bean Stew
Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 carrots, diced
- 1/2 red bell pepper, chopped
- 400g chopped tomatoes
- 400g each mixed beans (kidney, cannellini, or butter beans), drained & rinsed
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 bay leaf
- 51 teaspoon vegetable stock
- Salt & pepper to taste
- Fresh coriander, chopped (for garnish)
Method
- Heat olive oil in a large pan over medium heat.
- Chop coriander
- Chop onion, garlic, carrot, and bell pepper. Add to pan. Sauté for 6–8 minutes until softened.
- Stir in smoked paprika and oregano. Cook for 1 minute until fragrant.
- Add tomatoes, beans, bay leaf, and vegetable stock. Stir well.
- Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until thickened.
- Season with salt and pepper to taste.
- Remove bay leaf, garnish with the chopped coriander, and serve hot.
Equipment
Frying pan
Considering Carbon Footprint
Carbon footprint (per serving): kgCO2e. This is the same as making mugs of tea.*
Interested in learning more? Click here.
*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.
Nutritional Information
Easy bean stew recipe makes a healthy plant-based dinner - high in fibre
Good for the planet as well as one of your five a day.
More Useful Information
- Serve over rice, couscous, or quinoa for a hearty meal.
- Pair with crusty bread to soak up the tomato-garlic sauce.
- Top with fresh herbs, feta cheese, or a spoonful of yogurt for extra richness.
This hearty bean stew recipe is vegan, high in fibre, and packed with flavour. Made with tomatoes, garlic, and any beans you have in the cupboard, it’s an easy 35-minute budget-friendly dinner.
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Dietary Requirements: Vegan Meals: Evening meal Meals: Midday meal