Beetroot and Bean Stew

Beetroot and bean stew is a hearty and flavourful one-pot dish made with tender beans, earthy beets, aromatic herbs, and a touch of balsamic vinegar. This tomato-free version is simple, comforting, and perfectly balanced with subtle sweetness and gentle acidity.

Hey folks, today I’m sharing a slightly different take on a bean stew that leans into earthy, sweet, and savoury flavours rather than the usual tomato base. It’s simple, cozy, and a great way to use ingredients you may already have on hand. So, let’s dive into this Beetroot and Bean Stew.

Why You’ll Love This Beetroot and Bean Stew

• Unique flavour: Earthy beets paired with beans create a rich and slightly sweet profile.
• Balanced: Balsamic vinegar and optional honey add depth and gentle acidity.
• Simple ingredients: Made with pantry staples and cooked beets.
• Tomato-free: A great option if you want something different or lighter in acidity.
• Versatile: Works as a main dish or a hearty side.

Flavour and Texture Profile

This beetroot and bean stew offers a beautiful balance of flavours. The beets bring natural sweetness and an earthy depth, while the beans provide a creamy, hearty texture. Balsamic vinegar adds brightness and slight tang, preventing the dish from feeling too heavy.

Meanwhile, rosemary and bay leaves introduce warm, aromatic notes that round everything out. If you include a touch of honey, it enhances the natural sweetness without making the stew taste sugary. Overall, the result is comforting yet slightly refined, with layers of flavour in every bite.

Ingredients You’ll Need for This Beetroot and Bean Stew

It’s easy to make this beetroot and bean stew with a handful of simple ingredients that work together harmoniously:

• Cooked beets: The star ingredient, bringing earthy sweetness and vibrant colour.
• Beans: Canned beans (such as white or kidney) offer convenience and a creamy texture. Rinse them to control saltiness.
• Onion: Provides sweetness and depth when cooked until soft and lightly golden.
• Garlic: Adds a savoury backbone and aromatic complexity.
• Olive oil: Used to sauté the aromatics and build the flavour base. Extra virgin olive oil adds a richer taste.
• Broth or water: Helps create the stew consistency while allowing flavours to meld.
• Balsamic or apple cider vinegar: Adds acidity and balance.
• Rosemary and bay leaves: Provide warmth and herbal depth.
• Salt and pepper: Essential for seasoning and enhancing flavours.
• Honey (optional): Rounds out the acidity and enhances the natural sweetness of the beets.
• Fresh herbs: Parsley, dill, or oregano add freshness at the end.

Possible Additions and Variations

Although this recipe is already delicious, you can easily customize it depending on your preferences:

• Add greens: Spinach or kale can be stirred in at the end for extra nutrients.
• Use different beans: Chickpeas or black beans work well too.
• Make it spicier: Add chili flakes or a pinch of cayenne.
• Add protein: Include cooked sausage or bacon if not keeping it vegetarian.
• Boost richness: Finish with a drizzle of olive oil or a spoonful of sour cream or yogurt.

How to Cook Beets (If You Don’t Have Leftovers)

If you don’t have cooked beets on hand, it’s easy to prepare them:

• Roasting: Wrap whole beets in foil and roast at 200°C (400°F) for about 60 minutes until tender. Let cool, then peel and slice or cube.
• Boiling: Simmer whole beets in water for 45-60 minutes until fork-tender. Cool slightly, then peel.
• Pre-cooked beets: Store-bought cooked beets work perfectly for convenience.

How to Make Beetroot and Bean Stew

This beetroot and bean stew comes together quickly with just a few simple steps.

Heat the olive oil in a pan over medium heat. Add the sliced onion and cook until soft and lightly golden, then stir in the garlic and cook for another minute until fragrant.

Next, add the beans and cooked beets, followed by the broth or water. Stir in the rosemary, bay leaves, salt, and pepper.

Bring the mixture to a gentle simmer and cook for about 15–20 minutes, allowing the flavours to meld. Add the balsamic vinegar and optional honey, then adjust seasoning to taste. Remove the bay leaves and finish with fresh herbs before serving.

Common Mistakes to Avoid When Making This Beetroot and Bean Stew

• Not rinsing canned beans properly: Rinse beans to remove excess salt, but you can keep a small amount of liquid for extra body if desired.
• Skipping proper onion cooking: Take time to soften and lightly caramelize the onions for a deeper flavour base.
• Adding vinegar too early: Add it toward the end to keep its brightness and avoid dulling the flavour.
• Overcooking the beets: Since they are already cooked, they only need to heat through.
• Not balancing flavours: Taste and adjust salt, acidity, and sweetness for the best result.

Storage and Make Ahead

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freezes well for up to 2–3 months.
• Reheat: Warm gently on the stovetop, adding a splash of water or broth if needed.

More Delicious Bean Recipes

Are you looking for more fun recipes, like this beetroot and bean stew? Be sure to check more recipes below:

• Bean Stew with Ham and Prunes
  A rich and savoury-sweet bean stew with tender ham and prunes, offering a deeper, more complex flavour profile compared to this vegetarian beetroot version.
• Lobio – Georgian Bean and Walnut Stew
  A traditional Georgian bean stew made with herbs, spices, and ground walnuts, delivering bold, earthy flavours and a thicker, more rustic texture.
• Easy Bean Stew
  A classic tomato-based bean stew with pantry ingredients, perfect if you’re looking for a quick, everyday one-pot meal with a more familiar flavour.
• Bean Salami Salad
  A hearty and protein-packed bean salad with salami, ideal for a quick lunch or side dish with a savoury, meaty twist.
• Simple Bean Salad
  A light and refreshing bean salad with fresh ingredients, perfect for a quick side or warm-weather meal.

I’d love for you to try this Beetroot and Bean Stew. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

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Beetroot Bean Stew

Recipe by Ben | Havocinthekitchen

5.0 from 1 vote

Easy beetroot and bean stew with canned beans, herbs, and balsamic vinegar. A hearty, one-pot meal with rich, earthy flavour.

Print

CourseMains and Comfort DishesDifficultyEasy

Servings

4-6

servings

Prep time

10

minutes

Cooking time

35

minutes

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.