About this recipe
Now that I know How to Cook Beans, I am a big fan of bean stews. They are healthy, great for my microbiome and taste delicious. This vegan recipe is one of my favourites. You can store the left-overs in air-tight containers in the fridge for 3 days. Enjoy!
Bean Stew
Ingredients
- 300 g beans Soak in water for 48 hours before you plan to cook.
- 1 tbsp vegetable oil
- 1 red onion
- 1 red bell pepper
- 3 cloves garlic
- 200 ml tomato sauce (100%)
- 200 ml coconut milk
- Salt and Pepper
- 1/2 tsp red chilli, minced (optional)
Instructions
- Cook the beans for 50minutes or until they are soft.
- Finely chop the red onion, the bell pepper and the garlic cloves.
- Drain the beans and wash them.
- Heat up the oil in a large pot and cook your chopped onion, bell pepper and garlic on medium heat for 2 minutes.
- Add the tomato sauce and the coconut milk. Season to taste with salt, pepper and if you prefer it spicy the chilli.
- Add the beans. If you want a stew, like mine, leave the mix to simmer on low heat for ten minutes. If you prefer soup, just add a bit of water until it is as thick as you like it. Leave it to simmer for ten minutes on low heat.
- Leave to cool for 5 minutes because the stew is piping hot. Then serve and enjoy!
Variations
Vegetarian
You can use cream cheese, cream or creme freche instead of the coconut milk. If you prefer a cheesier flavour, melt some Mozzarella or Gouda into the sauce.
Veggies
I’ve made different variations of this stew and you can add any vegetables you like instead of or in addition to the bell pepper. The flavour is always a bit different so it’s a fantastic way to add variety to a simple dish. So far, I’ve also made it with 1 courgette and 1 aubergine, both diced into small pieces.
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