bean stew

Transform this American baked bean stew into a filling no-fuss meal with pork loin steaks and shredded ham hock - it saves on the washing up, too

Smoky Pork & Boston Beans One-Pot

olive oil

garlic cloves, crushed

tbsp smoked paprika

pork loin steaks, quartered

cannellini

passata

chipotle paste

tbsp dark soft brown sugar

ham hock,

white bread

parsley,

Smoky pork & Boston beans one-pot

Heat oven to 180C/160C fan/gas 4. Mix the oil, garlic and paprika together and rub into the pork. In a large, shallow ovenproof dish, mix the cannellini beans, passata, chipotle, sugar and ham hock. Nestle the pork into the beans. Bake in the oven for 40 mins until the pork is cooked through.

Toast the bread and serve on the side. Sprinkle the parsley over the pork and beans to serve.

This tasty 15-minute cannellini bean stew is a super healthy, nutritious, quick and easy meal which is ready in less than 15 minutes.

15 Minute Cannellini Bean Stew

oz cannellini beans (400 g)

tomato sauce (500 g). Chopped tomatoes and tomato paste also work

tomatoes

corn kernels (135 g)

tbsp tahini

onion powder

garlic powder

tbsp sweet paprika

Black pepper

I rehydrate the sun dried tomatoes in a bowl with warm or hot water for at least 20 minutes or until they&#8217;re soft. I keep them in an airtight container for a few days. Feel free to use store bought sun dried tomatoes in olive oil and drain the oil.

Mix all the ingredients in a pan and cook for 10 or 15 minutes.

Serve the stew with some lamb&#8217;s lettuce and sesame seeds (optional).

I just made this and it was delicious!! The tahina made it come together like a creamy stew. Thank you for the recipe!

Made this stew last night and it was easy as promised and delicious.  Served with brown rice and some mixed greens underneath the stew. I used a chopped onion and 2 garlic cloves minced.  I didn’t have corn on hand and substituted fresh peas.

This was delicious as well as nutritious. Thank you :)

This hearty white bean stew combines classic Tuscan spices, kale, butternut squash and quinoa for a delicious and cozy weeknight meal.

Tuscan Kale &amp; White Bean Stew

garlic (, minced)

red onion (, chopped)

Italian seasoning mix

sea salt

cracked pepper

butternut squash (, cubed (about 1 small))

(15 white kidney beans

(15 oz) can diced tomatoes

white quinoa

vegetable broth

water

curly kale (, chopped (or green of choice))

nutritional yeast

lemon juice

Heat the oil in a large dutch oven to stockpot over medium heat. Once hot, add the garlic and onions and saute for 2 - 3 minutes until the onions start to soften. Add the seasonings and squash and cook another 3 - 4 minutes until everything is super fragrant. Deglaze the pan with a splash of water as needed.

Stir in the beans, tomatoes, quinoa, broth, and water. Bring the mixture to a boil, reduce to simmer and cover for 30 minutes. Remove the lid and stir in the kale. Cover again and cook for another 5 - 10 minutes until the squash is tender.

Remove the pan from the heat and stir in the nutritional yeast and lemon juice. Allow to cool slightly, then taste and adjust seasonings as desired.

Serve hot with a sprinkle of red pepper flakes and a piece of crusty bread!

https://content.jwplatform.com/videos/ylNd7XBB.mp4

This hearty white bean stew combines classic Tuscan spices, kale, butternut squash and quinoa for a delicious and cozy meal. It's vegan and gluten-free too!

Tuscan Kale & White Bean Stew

This white bean and mushroom number is just as hearty as its meaty counterparts and just as 'lick the bowl clean' good.

White bean, leek and mixed mushroom stew recipe

tbs extra virgin olive oil

unsalted butter

leeks, trimmed, thinly sliced

garlic cloves, finely chopped

oregano

tbs finely chopped thyme & flat-leaf parsley leaves,

fennel seeds

Swiss

celery stalks, chopped

(125 milliliters) red wine

milliliters Massel Vegetable Liquid Stock

jars bolognese sauce

dried white beans,

sourdough scattered

A winter warming vegetarian chilli, with sweet potato, kidney beans and kale. Tasty, healthy, frugal and so easy to make.

Spicy Bean & Sweet Potato Chilli

sweet potatoes, peeled and chopped into 1 inch cubes

onion, diced

garlic cloves,

red chili, finely chopped

tsp cayenne pepper

tsp cinnamon

tsp cumin

g / 3.5 ozkale, washed and chopped

Salt & pepper,

Heat the olive oil in a large saucepan...

Heat the olive oil in a large saucepan and add the sweet potatoes, onion and garlic. Cook on a medium heat for 5 minutes until the veg has softened slightly.

Stir in the chili, cayenne pepper, cinnamon and...

Stir in the chili, cayenne pepper, cinnamon and cumin and cook for a futher couple of minutes.

Add the kidney beans and chopped tomatoes, stir...

Add the kidney beans and chopped tomatoes, stir to coat the vegetables thoroughly then simmer gently for 30-35 minutes. Add a little water if it becomes too thick.

At the last minute, add the kale. Don't...

At the last minute, add the kale. Don't over cook it, just let it wilt slightly so it retains colour and texture.

Season with salt and pepper and enjoy!

https://mediavine-res.cloudinary.com/video/upload/wmficce9rd2exxq81hwy.mp4

This spicy bean stew is filled with vegetable goodness, is quick and easy to make, frugal and good for you!

Spicy Bean Stew with Sweet Potato & Kale

This easy butter bean stew is warming and flavourful, yet it takes just 25 minutes to make. It&#x27;s a naturally vegan recipe that&#x27;s filling and tasty, just perfect for those super busy weeknights.

Easy Butter Bean Stew

red onion, diced

carrot,

red pepper, diced

rosemary,

tomato paste

200 ml (1 cup) vegetable stock

x 400 g (14 oz) can chopped tomatoes

butter

fresh parsley, chopped

Heat the olive oil in a large, deep...

Heat the olive oil in a large, deep pan that has a lid. Saute the red onion, carrot and red pepper for 3-5 minutes over medium heat until they soften.

Next, stir in the garlic and fresh rosemary...

Next, stir in the garlic and fresh rosemary and continue to cook for another minute until fragrant.

Stir in the tomato paste, vegetable stock, chopped...

Stir in the tomato paste, vegetable stock, chopped tomatoes and butter beans. Bring to a simmer, cover the pan with a lid and simmer on low-medium heat for 10 minutes.

Add the fresh parsley, season to taste, and...

Add the fresh parsley, season to taste, and serve with a salad or some crusty bread.

https://mediavine-res.cloudinary.com/video/upload/tplahdqe4oppvvowgmci.mp4

This easy butter bean stew is warming and flavourful, yet it takes just 25 minutes to make. It's a naturally vegan recipe that's filling and tasty, just perfect for those super busy weeknights.

This warming crowd-pleaser is full of flavour and goodness. Use just one type of bean if you don't have two, and substituting cider with extra stock will also work well

Somerset stew with cheddar & parsley mash

tbsp oil

onion, finely chopped

garlic clove, finely chopped

leek, chopped

tomato purée

can chopped tomato

can butter bean, drained

can flageolet bean,

dry cider, stock

vegetable stock

few sprigs thyme, leaves only

cheddar & parsley mash (see tip below)

sausages

olive oil per portion

Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider (if using), stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.

Meanwhile, if you’re adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.

With the addition of sweet potatoes, this easy chili is filling and warming. Baking or microwaving the sweet potatoes ahead of time cuts down on both the preparation as well as the cooking time.

Quick Black Bean and Sweet Potato Chili

potatoes

extra virgin olive oil

onion

garlic (minced)

bell pepper (diced)

can diced tomatoes (try fire-roasted)

chiles

chili powder (or more, to taste)

cumin (or more, to taste)

cilantro

Salt

Bake or microwave the sweet potatoes until just firm. When cool enough to handle, peel and cut into 1/2 to 3/4-inch dice. Set aside until needed. Or, you can scrub or peel them, dice, and steam in a small amount of water until just done.

Heat the oil in a large soup pot. Add the onion and sauté over medium heat until the onion is translucent. Add the garlic and continue to sauté until the onion is golden.

Add the remaining ingredients except the cilantro and salt. Add 1/2 cup water, bring to a slow boil, then lower the heat and cover. Simmer gently for 15 minutes.

Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender and all the flavors are nicely melded.

Stir in the cilantro, then season gently with salt. If time allows, let stand off the heat for an hour or two, then heat through as needed. Top each serving with extra cilantro, if desired.

Enjoy this filling sweet potato and black bean stew as a budget-friendly midweek meal. Served with moreish cheddar dumplings, it's great for feeding a crowd

Chipotle sweet potato & black bean stew with cheddar dumplings

vegetable oil

red onion

bag diced butternut squash and sweet potato

can chopped tomatoes

chilli black beans kidney beans

tbsp chipotle chilli paste

self-raising flour

mature cheddar

jalapeño

Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.

Heat the oven to 200C/180C fan/gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.

Try this vegetarian stew with crusty sourdough, or as an accompaniment to grilled meats. Marrow is the star here, but you're getting four of your five-a-day

Slow-cooked marrow with fennel & tomato

young marrow (about 1kg)

tbsp olive oil,

rosemary sprig, plus extra leaves chopped to serve

red onions,

dried chilli

fennel bulb, sliced

white wine

tomatoes, chopped

tbsp red wine vinegar

capers

can butter beans, drained

goat’s

Halve, deseed and chop the marrow into chunks. Toss in some salt and leave the chunks to drain in a colander for 30 mins to remove excess water.

Heat the olive oil in a large pan over a medium heat. Add the rosemary and fennel seeds and cook for a few mins until the rosemary is sizzling. Add the red onion, dried chilli, fennel and a large pinch of salt, and cook for 10 mins until the onions are starting to colour and sweeten.

Add the garlic and cook, stirring, for another min. Turn up the heat slightly, add the marrow and a good grind of pepper, and cook for 10 mins, stirring so it doesn’t catch.

Deglaze the pan with the white wine. Cook until it’s evaporated, then add the tomatoes and red wine vinegar. Stir to combine everything, then turn down the heat and cook, stirring occasionally, on the lowest heat for at least 35 mins, until the tomatoes have concentrated and the marrow has taken on all the flavours in the pan. Stir in the capers and butter beans to warm them through.

Toast the sourdough and cut each slice in half. Divide the mixture between four plates, then spread the toast with the goat’s cheese, drizzle with some olive oil, scatter over the oregano and rosemary, and serve.

A wonderful comforting bean stew made with white beans, lamb, pepper paste and spices.

Turkish Beans Kuru Fasulye

white beans, uncooked or 4 cups cooked beans

300 g/10.5 oz lamb, diced

diced green or red bell pepper

pepper paste

cumin

salt

black pepper

paprika or red pepper flakes

Rinse the white beanswell  and soak them overnight. This will help them cook easier.

Put them in a pot the following day, fill it with water. Bring it to boil and simmer until the beans are tender, about 40 minutes. Drain and put it aside.

Meanwhile put the diced lamb in the pot with 1/4 cup water and cook until tender over medium low heat for about 40 minutes. Check if it gets tender enough when it absorbs almost all the water. If it’s not soft enough, add a little water and cook for another about 1o to 15 minutes.

Add olive oil, onions and peppers over the meat in the pot. Cook them together until soft, stirring occasionally.

In a small bowl, thin the red pepper paste with 1/4 cup water and pour it over the meat. Stir well and cook for one or two minutes.

Add in the cooked beans, salt and spices. Stir well.

Top 21 bean stew recipes from across the web

The most viewed bean stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoky Pork & Boston Beans One-Pot

15 Minute Cannellini Bean Stew

Tuscan Kale & White Bean Stew

White bean, leek and mixed mushroom...

Spicy Bean & Sweet Potato Chilli

Easy Butter Bean Stew

Somerset stew with cheddar & parsle...

Quick Black Bean and Sweet Potato C...

Chipotle sweet potato & black bean ...

Slow-cooked marrow with fennel & to...

Turkish Beans Kuru Fasulye

Creamy Northern Beans with Ham

White Bean Stew with Tomatoes and R...

Vegan Cassoulet - French White Bean...

Mexican Bean Stew

Winter Vegetable White Bean Stew

Cantabrian Bean Stew (Alubias de Ca...

Spicy Lentil Bean Stew

Greek-style beans

easy red kidney bean tomato stew

Feijoada (Brazilian Black Bean Stew...

Top 21 bean stew recipes from across the web

The most viewed bean stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoky Pork & Boston Beans One-Pot

15 Minute Cannellini Bean Stew

Tuscan Kale &amp; White Bean Stew

White bean, leek and mixed mushroom...

Spicy Bean & Sweet Potato Chilli

Easy Butter Bean Stew

Somerset stew with cheddar & parsle...

Quick Black Bean and Sweet Potato C...

Chipotle sweet potato & black bean ...

Slow-cooked marrow with fennel & to...

Turkish Beans Kuru Fasulye

Creamy Northern Beans with Ham

White Bean Stew with Tomatoes and R...

Vegan Cassoulet - French White Bean...

Mexican Bean Stew

Winter Vegetable White Bean Stew

Cantabrian Bean Stew (Alubias de Ca...

Spicy Lentil Bean Stew

Greek-style beans

easy red kidney bean tomato stew

Feijoada (Brazilian Black Bean Stew...

The most viewed bean stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Tuscan Kale & White Bean Stew