Leftover Beetroot Bean Stew

This Leftover Beetroot Bean Stew is easy and quick to make with just a bunch of simple ingredients. And despite its simplicity, the flavour profile does not fall short. Hearty and tasty, this healthy stew will not disappoint you.

Hello, folks! How are you doing?

I hope you all have had a wonderful weekend, and you will have a great week ahead. 

Also, can anyone believe that it’s the end of March? It feels like we just yesterday had the winter holidays, and here we go.

And today, I am sharing an easy (but so delicious) recipe for all beetroot lovers.

Leftover Beetroot Bean Stew

This stew is ridiculously easy and quick to make. Well, given that you have some leftover beetroots, as the recipe states. Otherwise, you need to add up another hour or so to cook beets. It’s super cheap and affordable, too, which is becoming more and more important with the food inflation situation.

The main ingredients in this recipe are leftover beetroots (either roasted or boiled – and vacuum-packed from the store will also do) and canned beans of your choice. I used mixed cannellini beans (also known as kidney beans), but any other variety will work.

You will also need an onion, garlic, a little broth, extra virgin olive oil, and balsamic vinegar or apple cider vinegar. Plus, some herbs, salt, and freshly ground pepper. So easy!

This stew is quite versatile, too. You can use other legumes like chickpeas or lentils. Or you can add some leftover cooked ham or other meat of your choice.

More Bean Stew Recipes

Bean Stew with Ham and Prunes

Lobio – Georgian Bean and Walnut Stew

Easy Bean Stew (Canned Bean Stew)

More Beetroot Recipes

Beetroot Pine Nut Dip

Beetroot Horseradish Dip (Eastern European Cuisine)

Roasted Beetroot Barley Feta Salad

Beetroot Walnut Prune Dip

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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Leftover Beetroot Bean Stew

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Mains and Comfort DishesDifficulty: Easy

Servings

4-6

servings

Prep time

10

minutes

Cooking time

35

minutes

This Leftover Beetroot Bean Stew is easy and quick to make with just a bunch of simple ingredients. And despite its simplicity, the flavour profile does not fall short.

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Ingredients

• 1 tbsp. (15 ml.) olive oil, preferably extra virgin

• 1 large onion (about 200 g), finely sliced

• 2-3 garlic cloves, minced

• 1 can (480 ml) beans of your choice or mix (I used white and red kidney beans) – drained and rinsed

• 2-3 cooked medium-large beetroots (about 400-450 g total) – peeled and cubed or sliced

• 1/2 cup (120 ml) low-sodium or sodium-free broth or water (for vegetarian version)

• 1 tbsp. (15 ml) balsamic vinegar or apple cider vinegar

• 1/2 tbsp. fresh (or 1/4 tbsp. dried) rosemary, minced

• 1-2 bay leaves

• 1 tsp. salt – or to taste

• black pepper, to taste

• 1/2 tbsp. (10 g) honey, optional

• fresh herbs (e.g., parsley, dill, oregano) 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 rosemary and cook for another 1-2 minutes.
• Add the beans, beetroots, broth (or water), balsamic vinegar, and bay leaves. Season with some salt and pepper. Reduce heat, cover, and let simmer for about 20 minutes. Try and adjust the seasonings, if necessary. You can also add a little of honey – or another drizzle of balsamic to balance out the flavour. If desired, sprinkle with fresh herbs before serving.