Vegan bean stew


September 13, 2020

  • Prep: 10 mins
  • Cook: 2 hrs
  • Yields: Serves 4


1 x 440g can of 4 bean mix

1 x 440g can of Cannellini beans

1 x 440g can of diced tomatoes

2 cups vegetable stock

2 tblsp pizza sauce/tomato paste

1 diced onion

2 tblsp minced garlic

2 carrots sliced

1 cup butternut pumpkin diced

1 tblsp each of dried oregano,thyme & rosemary

1 tsp chilli flakes


1Add all ingredients to slow cooker

2I did brown the onion, carrot, pumpkin and garlic but that is optional

3Cook on HIGH for 2 hours

4Serve with mash

By Jacquelyn Werner


1 Review


November 1, 2020

I made this dish last night for my niece and her partner whom are both vegetarian.
I also doubled everything (except the herbs) as I needed to feed 6 adults and 2 children
Cooked it on low for 5 hours and 1 hour on high, ended up adding some cornflour to thicken the liquid and served it with creamy mash.
Would probably consider serving it with a pasta next time….. maybe penne
Was a MASSIVE hit with everyone, the flavours are beautiful and well balanced.
My niece ended up taking the left overs home

We are a family of meat eaters so when I do this next time, I will add chopped sausages

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