Easy Bean Stew

This easy bean stew recipe is a hearty, one-pot dish made with canned beans simmered in tomatoes, aromatics, and warming spices. Simple, flexible, and deeply comforting, it’s the kind of stew that comes together with pantry staples yet tastes rich and slow-cooked.

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This is one of those recipes I reach for when I want something satisfying and full of flavour without a long ingredient list or advance planning. Thanks to canned beans, this stew comes together easily, making it ideal for relaxed weeknight cooking. So, let’s dive into this easy bean stew recipe.

Why You’ll Love This Easy Bean Stew Recipe

• Quick and convenient: Made with canned beans for minimal prep and reliable results.
• One-pot cooking: Everything simmers together in a single pot.
• Hearty and flavourful: Aromatics, herbs, and spices build depth over time.
• Flexible: Works with different types or combinations of canned beans.

Flavour and Texture Profile

This easy bean stew has a deep, savoury flavour built from slowly softened onions, garlic, and herbs, with a gentle smokiness from paprika and chipotle. The tomatoes add balance and brightness, while the beans become tender and creamy as they simmer. The texture is thick and comforting, with a rich, spoon-coating sauce that’s hearty without being heavy.

Ingredients You’ll Need for This Recipe

To make this easy bean stew recipe with canned beans, you’ll need a selection of pantry staples and fresh aromatics that gradually layer flavour as the stew cooks.

• Canned beans: Use one variety or a mix; white beans and kidney beans both work well.
• Tomato passata or diced tomatoes: Provide acidity and body.
• Onions: Slowly cooked until soft and sweet, forming the flavour base.
• Garlic: Adds savoury depth and warmth.
• Olive oil: For gently sautéing the onions and garlic.
• Broth or water: Keeps the stew saucy and balanced.
• Rosemary and herbs de Provence: Add herbal, earthy notes.
• Bay leaves: Infuse subtle background flavour.
• Smoked paprika and chipotle powder: Contribute gentle smokiness and warmth.
• Cinnamon (optional): A small pinch adds depth without sweetness.
• Salt: Adjusted to taste as the stew simmers.
• Fresh parsley (optional): For a fresh finish before serving.

How to Make Easy Bean Stew

Heat the olive oil in a large pot or Dutch oven over low-medium heat. Add the onions and cook, stirring often, until soft and translucent, about 10 minutes. Stir in the garlic and cook for another 1–2 minutes until fragrant.

Add the drained and rinsed canned beans, tomato passata or diced tomatoes, herbs, spices, bay leaves, and broth or water, starting with the smaller amount. Bring the stew to a gentle boil, then reduce to a simmer, cover, and cook for 30–45 minutes, stirring occasionally. If the stew thickens too much, add a little more liquid as needed.

Taste and adjust seasoning before serving. Serve warm with crusty bread or over rice, and garnish with parsley if desired. Refrigerate leftovers and enjoy within four days.

More Easy Bean Recipes

Looking for more bean recipes, just like this Easy Bean Stew? Be sure to check:

• Lobio – Georgian Bean and Walnut Stew
• Bean Salad (With Canned Beans)
• Chicken Orzo Bean Soup (Chicken Soup with Pasta)

I hope you like this recipe for easy bean stew, and you will give it a try. If you make it, please let me know in this post in the comment section below, or send me an Instagram message or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

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Easy Bean Stew

Recipe by Ben | Havocinthekitchen

5.0 from 2 votes

Course: Vegetarian, Mains and Comfort DishesDifficulty: Easy

Servings

6-8

servings

Prep time

10

minutes

Cooking time

45

minutes

Easy bean stew recipe with canned beans, tomatoes, herbs, and warming spices. A hearty, one-pot meal that’s simple and comforting.

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Ingredients

• 1 tbsp. (15 ml.) olive oil

• 2 large onions (about 400 gr.), sliced

• 2-3 garlic cloves, minced

• 2 cans (480 ml. each) beans of your choice or mix (I used white and red kidney beans) – drained and rinsed

• 1 can or jar (about 450 ml.) tomato passata or diced tomatoes

• 1/2 to 4/3 cup (120 to 180 ml) low-sodium or sodium-free broth or water

• 1 tbsp. fresh (or 1/2 tbsp. dried) rosemary, minced

• 1 tbsp. dried herbs de Provence

• 1-3 bay leaves

• 1/2 tbsp. smoked paprika

• 1/2 tsp. chipotle powder – or more, to taste

• a small pinch of cinnamon (optional)

• 1 tsp. salt – or more, to taste

• fresh parsley – optional, for serving

Directions

• Heat the olive oil in a large pot or Dutch oven over low-medium heat.
• Cook the onions, stirring often, until soft and translucent, about 10 minutes.
• Add the garlic and cook for another 1-2 minutes.
• Add the beans, tomato passata or diced tomatoes, herbs, spices, and water or broth, starting with 1/2 cup
  (120 ml.)
• Bring to the boil, then reduce to a simmer, cover with a lid, and cook for about 30 to 45 minutes, depending on the desired softness. While simmering, give it a good stir every 10 minutes or so. If the sauce is too thick, you can add the remaining broth / water. Finally, taste and adjust the seasonings, if necessary.
• Serve warm with crusty bread or rice. If desired, garnish with parsley (or even cilantro, if you are a fan).
• Refrigerate leftovers and enjoy they within 4 days.