Easy Bean Stew

This Easy Bean Stew with onions and tomatoes is a hearty, nutritious, and inexpensive dish. Best of all, made with canned beans, this recipe is super easy and quick to make.

Hello, folks – how are you doing?

Also, can anyone believe that January is almost gone? Wild, right?

And you know what is also wild? This Easy Bean Stew. It’s so delicious, my friends. And I don’t tell this too often on my blog.

This Easy Bean Stew

Last winter, I was on a “making stews” kick a lot (please stay tuned, as I am going to share quite a few tasty ideas.) Besides classic stews with meat, I made a few recipes with legumes. For those who do not consume or do not like meat, this meatless stew is the answer!

To make it, you will need just a bunch of simple and inexpensive ingredients, most of which you probably already have in your pantry. Canned beans, tomato passata (diced canned tomatoes), water or broth, onions, and garlic are the main ingredients. Besides, you will need olive oil and aromatics like fresh or dried herbs, smoked paprika, chipotle, and cinnamon (optional but nice!)

It takes about one hour to make it, but most of the time, it will be simmering, without the need to babysit it. Result? A generous pot of hearty and nutritious stew that will feed you for a few days!

More Bean Recipes

Looking for more bean ideas? Be sure to check these recipes:

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, 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

0.0 from 0 votes

Course: Main, Stew, VegetarianDifficulty: Easy

Servings

6-8

servings

Prep time

10

minutes

Cooking time

45

minutes

This Easy Bean Stew with onions and tomatoes is a hearty, nutritious, and inexpensive dish. Best of all, made with canned beans, this recipe is super easy and quick to make.

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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.