Simple Bean Stew Recipe

This simple bean stew recipe is one of the most versatile meals in my kitchen. It is hearty, warming and full of flavour, and the best part is that it comes together in just 40 minutes with a handful of pantry staples. Whether you are looking for a simple weeknight dinner, a budget-friendly meal or a vegetarian option the whole family will enjoy, this hearty bean stew is the answer.

10 mins hands on |  30 mins cook  |  serves 4  |  11 ingredients  |  gluten free  |  dairy free  |  vegan  |  budget friendly

This recipe is part of my Flexible Weeknight Dinner Plan. If you want stress-free weeknight dinners without the overwhelm, find out more there!

Why This Bean Stew Recipe Works for the Whole Family

I have been making this simple bean stew recipe for years, and it has become one of those dishes that I turn to again and again, especially on the days when I am tired and need something easy. With my large family and managing a chronic illness, I need meals that are simple to prepare, affordable and genuinely nourishing, and this ticks every single box.

What I love most is the combination of textures and flavours. The red kidney beans hold their shape and add a lovely depth, while the white beans break down slightly and help thicken the sauce beautifully. The smoked paprika and cumin give it a warmth that makes it taste like you have been cooking all day, even though you have not!

It also fits beautifully into a gluten and dairy free meal plan, because it is naturally free from both without any complicated substitutions.

Let me show you how easy it is to make…

Ingredients for This Simple Bean Stew Recipe

Serves 4

• 1-2 tbsp olive oil, for frying
• 1 onion, sliced
• 2 red peppers, thinly sliced
• 1 clove garlic, minced
• 1 1/2 tsp salt and pepper to taste
• 1 tsp ground cumin
• 2 tsp smoked paprika
• 1 x 400g can chopped tomatoes
• 250 ml stock (vegetable stock or homemade bone broth)
• 1 x 400g can red kidney beans, drained and rinsed
• 2 x 400g cans white beans, drained and rinsed
• Fresh bread or rice, to serve

A note on the stock

I personally make my own bone broth at home (you can find my recipe here), but if you are making this recipe vegetarian, a good quality vegetable stock works perfectly. If you are buying shop-bought stock, I always recommend checking the ingredients label carefully and choosing one that is 100% natural with no added MSG. This is especially important if you or anyone in your family suffers from food allergies.

Substitutions and Budget-Friendly Swaps

One of the things I love about this bean stew is how adaptable it is. Here are some easy swaps to keep costs down and cater for different dietary needs.

Peppers

Red peppers are used in this recipe, but any colour pepper will work just as well. Green and yellow peppers are often significantly cheaper, so if you are on a budget, swap them without worry.

Beans: canned or dried?

Canned beans are the easiest option and what I use here. However, if you want to save even more money long-term, dried beans are considerably cheaper per portion. To use dried beans, soak them overnight in plenty of cold water, then drain and boil them until tender before adding to the stew. You will need approximately 200g of dried white beans and 100g of dried kidney beans to replace the canned amounts in this recipe. Add them at the same point as you would the canned beans.

Tinned tomatoes

Canned chopped tomatoes are already an economical choice, but if you have fresh tomatoes that need using up, roughly chop 4-5 medium tomatoes and use those instead. They will break down during the simmering time and give a lovely fresh flavour.

Stock

A stock cube dissolved in 250ml of hot water works perfectly well and keeps the cost right down. Just make sure to choose a gluten free stock cube if you are cooking for someone with a gluten intolerance.

Want to add meat?

This stew is delicious as a vegetarian dish, but it is also a great base for adding meat. Chorizo or smoked sausage sliced and fried at the beginning with the onions adds a wonderful smoky depth.

Looking for more simple weeknight ideas? Try my easy chicken and spinach curry or this ground beef stroganoff which are both on the table in under 30 minutes.

How to Make This Bean Stew Recipe

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1. Heat the olive oil in a large pan or dutch oven over a medium heat. Add the sliced onion and fry gently for 3 minutes until softened.
2. Add the sliced red peppers and continue frying for a further 3 minutes.
3. Add the minced garlic, salt, cumin and smoked paprika. Stir well so everything is coated in the spices.
4. Add the chopped tomatoes, stock, drained and rinsed kidney beans and drained white beans. Stir everything together.
5. Bring to a gentle simmer and cook for 20-30 minutes. The longer it simmers, the more the flavours will develop. Check occasionally and add a splash of water if needed.
6. Season to taste and serve with fresh bread or rice.

Top tip: If you have time, let this stew simmer for a full 30 minutes. The white beans will start to break down slightly and naturally thicken the sauce, making it even more delicious.

Is This Bean Stew Gluten Free and Dairy Free?

Yes! This bean stew is naturally gluten free and dairy free, which makes it a great option if you are cooking for a mixed table with different dietary needs. The only thing to double-check is your stock. Most vegetable stock cubes are gluten free, but it is always worth checking the label just to be sure.

Frequently Asked Questions About Bean Stew

Can you make bean stew ahead of time?

Yes, and I would actually encourage it! This stew tastes even better the next day once the flavours have had time to develop. Store it in an airtight container in the fridge for up to 4 days. Reheat gently on the hob, adding a splash of water if the stew has thickened up too much in the fridge.

Can you freeze bean stew?

Yes, this bean stew freezes really well. Allow it to cool completely before transferring to airtight containers or freezer bags. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob.

Can I use dried beans instead of canned beans?

Absolutely. Dried beans work well and are cheaper per portion. However, they will need to be cooked before using. Soak the dried beans overnight in cold water, then drain and boil them until tender before using. For this recipe, you will need approximately 200g of dried white beans and 100g of dried kidney beans. Add them at the same stage as the canned beans and simmer for the full 30 minutes.

Why does my bean stew taste bland?

The most common reason is under-seasoning. Beans need a generous amount of salt to taste their best. Make sure you season well at the spice stage and check and adjust the seasoning at the end before serving.

How do I thicken my bean stew?

The white beans in this recipe naturally thicken the stew as they simmer. If you want a thicker consistency, simply mash a few of the white beans directly in the pot using the back of a spoon. This releases the starchy interior and gives the sauce a lovely, creamy texture without adding any extra ingredients.

Is bean stew healthy?

Yes, beans are an excellent source of plant-based protein, fibre, iron and folate. This stew has no dairy, no gluten and is low in fat while being very filling and satisfying. It is a great option for anyone trying to eat more plant-based meals without spending a lot of money.

What can I serve with bean stew?

Fresh crusty bread is my favourite option as it is perfect for mopping up the sauce! Rice also works very well and makes the meal a little more substantial. A simple green salad alongside keeps things light and balanced.

I hope you love this simple bean stew as much as my family does! If you give it a try, please leave a rating and a comment below. It really does make a difference and helps other readers find the recipe. Happy cooking!