This vegan white bean stew is simple, healthy, and hearty. It makes for a great main meal served with greens and crusty bread, or could also be served as a side dish for a larger meal. This is a quick and easy recipe that I make time and time again for my family and we all love it.
How to make this white bean stew
To make your stew, you’ll need:
- white beans
- white onion
- tomato puree
- tomato passata
- smoked paprika
- salt and pepper
- vegetable stocks
What white beans should you use?
My go-to white beans are cannellini beans. I find they’re the perfect shape, and breakdown just the right amount for this type of dish.
Other white beans you could also substitute include:
- butter beans
- haricot beans
How long does this stew take to cook?
This white bean stew takes about 30 minutes from start to finish, so is a great healthy meal when you’re in a rush. It also freezes well so you can make up a batch for later.
Other bean recipes you might like:
- 1 x 500g tinned white beans (drained) or 1 cup dried white beans (soaked and cooked)
- 1 white onion
- 2 garlic cloves
- 1 tbsp tomato puree
- 300g tomato passata
- 100ml vegetable stock
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp mixed herbs
- pinch of chilli powder
- salt & pepper
- Diced your onion and garlic, and saute in a pan with a little olive oil for 5 - 7 minutes until the onion is translucent.
- Add the spices/herbs and tomato puree, and cook for another minute.
- Add the beans, vinegar, passata and stock, and stir.
- Let the stew simmer for 20 minutes, until the sauce has thickened. You may want to mash a few of the beans to give the sauce a creamier consistency.
- Serve with crusty bread, mashed potatoes, or rice and chopped parsley.
This stew keeps well in the fridge for 3 - 5 days and is suitable for freezing.
Option extras/adaptations could include:
- Adding in sliced vegan sausages
- Adding chilli flakes or chipotle pasta to give the stew a kick
- Adding carrots and potato to bulk it up into a main meal on it's own