This smoky bean stew is a winter warmer that’s ready in about 30 minutes. It’s the kind of dinner I make when I want something filling but can’t be bothered with too much fuss in the kitchen.
The base of this stew builds up in layers, starting with softened onions and garlic that create a good foundation. The smoked paprika does most of the work when it comes to flavour – it gives everything a lovely depth that makes the stew taste like it’s been cooking for hours, even though it hasn’t. The cumin adds a bit of earthiness that works really well with the beans.
I use a tin of mixed beans because I like the variety, but you could use whatever beans you have in the cupboard. The passata and stock make it properly saucy, and the tomato purée intensifies the whole thing nicely. It’s quite a forgiving recipe – you can let it simmer away while you’re sorting other things, and it’ll only get better.
What I particularly like about this stew is how versatile it is. Some days I’ll have it with crusty bread, other times I’ll pour it over a jacket potato or serve it with rice. It’s just as good on its own in a bowl. The leftovers are perfect the next day – the flavours seem to settle in even more overnight in the fridge.
It’s also quite economical, using mostly store cupboard ingredients. I usually keep these ingredients stocked, so it’s handy when I need to pull together something warming without having to run out to the shop. The fresh herbs on top aren’t strictly necessary, but they do add a nice lift to the finished dish.
Smoky Bean Stew
Ingredients
- 2 tablespoons garlic-infused olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons tomato purée
- 400ml passata
- 1 vegetable stock pot
- 1 x 400g can mixed beans, drained and rinsed
- 250ml water
- Salt and freshly ground black pepper, to taste
- Fresh parsley or coriander, chopped, for garnish
Directions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground cumin and smoked paprika to the pot and stir well to coat the onions and garlic. Cook for about 30 seconds until the spices release their aroma.
- Add the tomato purée to the pot and mix well. Cook for 2 minutes.
- Pour in the passata and add the vegetable stock pot. Stir until the stock pot dissolves completely.
- Add the drained and rinsed mixed beans and pour in the water. Bring the stew to a simmer, then reduce the heat to low.
- Cover the pot and let it cook for 15-20 minutes, stirring occasionally, until the stew has thickened slightly.
- Taste and season with salt and freshly ground black pepper as needed.
- Serve hot, garnished with chopped fresh parsley or coriander. Perfect with crusty bread, rice, over a baked potato, or on its own.
