Whether it’s a rainy day, snow day, or just a day colder than usual if, you are looking for a quick, easy-to-make, one-pot recipe to warm you up then this kidney bean stew is a perfect recipe for you. This hearty bean stew can get ready in just 30 minutes if you have cooked or canned kidney beans. It’s a vegan and gluten-free dish.
Ingredient notes and substitute suggestions
Beans: Home-cooked or canned red kidney beans, both are fine. If using canned beans, discard the liquid and rinse the beans to get rid of the metallic taste. If you have cooked the beans at home, don’t discard the water in which they were cooked, use it in the stew. You can make a similar stew by using other beans like white beans, red beans, garbanzo beans, black beans, etc. Onion: I have used yellow onion but, white, and red onions can be used too. Use whichever variety is available to you. Vegetables: I have used carrot, bell pepper, and celery. You can use vegetables of your choice. Some other vegetables that taste good in this stew are green peas, green beans, cauliflower, broccoli, potatoes, and sweet potatoes. You can also add mushrooms and sweet corn kernels. Leafy greens like spinach, spring onion, or kale can be added too. Tomato paste: It adds a rich flavor of tomato to the stew, making it taste even better. Vegetable bouillon cube: If you don’t have bouillon cube, use vegetable stock instead of water. Cilantro: Use fresh parsley or other fresh herbs of choice if you don’t like the taste of cilantro. Seasonings: I have used paprika, dried basil, ground cumin, salt, and black pepper to season this bean stew. Feel free to use the seasonings you like. I also keep altering the seasonings I use, depending on what’s available and also what I feel like using that day. Some other ingredients that I use to flavor this stew are fresh ginger, bay leaf, dried oregano, thyme, chili flakes, garlic powder, and onion powder. Canned diced tomatoes: Use crushed tomatoes if you don’t want chunks of tomatoes in your stew. If you don’t like using canned ingredients, use very finely chopped fresh tomatoes. Cook them for a longer period than canned tomatoes i.e. until they change their color to a brighter red and turn mushy. Cooking oil: Extra virgin olive oil is the best cooking medium for this recipe. If you don’t have that you can also regular olive oil, canola oil, or vegetable oil.
The quantity of ingredients, details of the other ingredients, and nutritional information are shared in the recipe card.
Recipe tips, tricks, and variation suggestions
Frequently asked questions
More easy bean recipes
If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest. Step 1: Heat olive oil in a large pot. Add chopped onion, celery, carrot, and minced garlic. Step 2: Cook until the onion turns translucent. Step 3: Add diced bell pepper. Step 4: Saute for 3-4 minutes i.e. until the bell peppers are no longer raw but still crunchy. Step 5: Add paprika, cumin powder, basil, ground black pepper, and crumbled vegetable bouillon cube. Step 6: Saute for a minute. Step 7: Add diced tomatoes, tomato paste, and salt. Step 8: Cook for 2-3 minutes. Step 9: Add kidney beans and saute for a minute. Step 10: Add water and mix. Step 11: Cook for around 10 minutes on a medium flame. Step 12: Turn off the heat. Add fresh lemon juice and cilantro. Mix. Your comforting, hearty kidney bean and vegetable stew is ready to be enjoyed. You can also serve savory muffins or cornbread with it. It also goes well with a rice dish like vermicelli rice, plain white rice/ brown rice, or any seasoned rice dish. You can pair stewed beans with a fresh crunchy green salad, mashed potatoes, mashed cauliflower, baked potato wedges, or grilled vegetables too. It also freezes well. Freeze in airtight, freezer-safe, batch-size containers for up to 3 months. To reheat on the stovetop, transfer the bean stew to a cooking pot. Cover the pot and cook covered on medium heat until the stew is heated well. To reheat in the microwave, if the stew is frozen, thaw it first. Then transfer it to a microwave-safe container. Microwave it for around 2 minutes, take out the container, stir well, and microwave further until nicely reheated. If the stew is too thick, add some hot water or stock and then reheat. Check and reseason, if required.
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