Vegan White Bean Stew
This is a hearty and protein filled stew, perfect for a cold day, a cheap dinner and using leftover vegetables. It's a simple recipe that you'll love and make over and over again. This is all you need to know to make your own vegan cannellini bean stew.
Cook Time1 hour hr
Soaking Time8 hours hrs
Servings: 6 bowls
- 275 g cannellini beans (white kidney beans)
- 1 pepper about 150g
- 3 carrots about 115g
- 1 onion about 95g
- 9 cups boiling water
- 1 tbsp sun-dried tomato paste heaped
- 4 tsp oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cumin
Put the beans in a large mixing bowl and fill up with cold water until covered. Leave the beans to soak in the water overnight, or for at least 8 hours.
Afterwards, drain the water and wash the beans. Put the beans in a large pot and add 5 cups of the boiling water. Boil for 25-30 minutes, or until beans have softened slightly.
Drain the beans again and put to the side. Fry the onion in the olive oil until softened. Next add the carrots and pepper, and cook until softened. Add the tomato paste, salt, black pepper and cumin and mix through.
Add the beans and the remaining 4 cups of water. Let it simmer for 15 minutes with the lid on. Enjoy!