Mixed bean stew (v)

The other day I was in a bit of a predicament on what to eat, so I decided it would be good to use up the items left in my cupboards. After rooting around, I created this mixed bean stew and I loved it… so hopefully you will too!

Serves 4


  • 1 tbsp Olive oil
  • 400g (1 tin) Mixed beans (red kidney beans, cannellini beans, butter beas and chick peas pre-cooked)
  • 400g (1 Tin) of chopped tomatoes 
  • 1 Onion, finely chopped 
  • 2 Cloves of garlic, finely chopped
  • 3 Sweet potatoes, diced
  • 2 Large carrots, diced 
  • 350g Brown basmati and wild rice
  • 2 Bay leaves
  • 200ml Vegetable stock 
  • 1 tsp Mild chilli powder 
  • 2 tsp Mixed herbs 
  • ¼ tsp Curry powder
  • Salt and pepper to taste
  • Handful of kale (optional)
  • Fromage frais to serve (optional)
  1. Heat olive oil in a pan, add the garlic and onion until soft (3 minutes or so)
  2. Add the sweet potatoes, carrots, chopped tomatoes, kale, mixed beans and vegetable stock and stir
  3. Add in the chilli, mixed herbs, bay leaves and curry powder
  4. Simmer for 25 minutes until all ingredients are cooked (if it starts to dry out, just add more water)
  5. Simmer the rice for 20-25 minutes in 1 litre of water (use a pinch of salt to taste)
Serve the rice and stew together, along with your choice of vegetables. 
    Serve with seasonal vegetables (I used tenderstem broccoli, green beans and carrots) and a dollop of fromage frais. 

     Prep

    Remember: Green veggies cook quickly, to keep their crunch and bright green look, drop them in boiling water and cook for 2 minutes.

    Taste before you serve - if you like it a bit spicier, just add extra chilli! 

    If you are cooking for one, just like me… then pop the remaining stew into storage tubs and keep in the fridge for lunch/dinner the following day. 


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