Bean and root veg stew recipe


This warming dish nourishes your belly and the butter beans add a fabulous soft creaminess to the mouthfeel.

Preparation time: 10 minutes

Cooking time: 15 minutes

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Serves: 4 people

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  1. Heat the oil in a large frying pan or heavy-bottomed pot set on a high heat. Once the oil is hot, add the spring onions, celery, carrot, beetroot, garlic, chilli and salt and cook for 7 minutes, stirring regularly to avoid burning. You’re looking for the carrot and beetroot to break down a little and go a little crispy.
  2. Add the tomatoes, beans, wine, soy sauce, maple syrup, thyme, smoked paprika and a pinch of black pepper. Stir regularly and continue to cook on a high heat until it starts to boil, then reduce the heat to medium and cook for 6 to 7 minutes, until warmed through.
  3. Ladle into bowls and serve with couscous or a good chunk of bread.

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