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Vegan White Bean Stew

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.

If you’re looking for more comfort food goodness, make sure you try this gorgeous vegetarian sausage and bean stew, my butterbean stew, or these gorgeous cheesy leeks and beans.

How to make this white bean stew

To make your stew, you’ll need:

  • white beans
  • white onion
  • garlic
  • tomato puree
  • tomato passata
  • smoked paprika
  • herbs
  • 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:

Vegan White Bean Stew

Vegan White Bean Stew

Yield: 2 portions
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

A simple, healthy. and hearty white bean stew that makes a tasty main meal or side dish. Flavoured with smoky paprika and tomatoes, this white bean stew is great served with crusty garlic bread.


  • 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


  1. Diced your onion and garlic, and saute in a pan with a little olive oil for 5 - 7 minutes until the onion is translucent.
  2. Add the spices/herbs and tomato puree, and cook for another minute.
  3. Add the beans, vinegar, passata and stock, and stir.
  4. 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.
  5. 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

Did you make this recipe?

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Butterbean Stew - By The Forkful

Saturday 8th of April 2023

[…] this easy butterbean stew was born from. It’s got a slightly deeper, richer flavour than this white bean stew, and is great as a main meal or as a side […]

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