Smokey bean and root veg stew

Bean and root veg stew recipe Bean and root veg stew recipe

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

4 people 15 minutes 10 minutes


  • 1 - Beetroot grated
  • 1 pinch Black Pepper
  • 400 g Cannellini Beans drained and rinsed
  • 1 - Carrots grated
  • 2 sticks Celery thinly sliced
  • 400 g Chopped Tomatoes
  • 0 - Crusty Bread or couscous, to serve
  • 1 tbsp Dried Thyme
  • 2 cloves Garlic thinly sliced
  • 400 g Kidney Beans drained and rinsed
  • 1 tbsp Maple Syrup
  • 2 tbsp Olive Oil
  • 1 - Red Chilli deseeded and thinly sliced
  • 0.5 tsp Salt
  • 2 tbsp Soy Sauce
  • 3 - Spring Onions thinly sliced
  • 1 tsp SuperValu Smoked Paprika
  • 5 tbsp White Wine


  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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