Go Back
+ servings
Healthy stewed beans served in a blue bowl with a spoon.
Print Recipe
5 from 9 votes

Stewed Beans

Healthy stewed beans are the perfect comfort dish for a delicious weeknight meal. This easy recipe takes very little time to come together, making it great for busy individuals and families! We've also included 3 different methods for making this recipe: in the instant pot, on the stove top, and in the slow cooker! This is a budget-friendly, hearty bean stew packed with tons of flavor, and it also happens to be vegetarian, vegan, and gluten free!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 308kcal
Author: Anjali Shah

Ingredients

Instructions

  • In a heavy based pot heat the oil and sauté the diced onion until soft.
  • Add the garlic and cook for another 2 minutes.
  • Add the carrots, celery, pumpkin and scotch bonnet pepper, sauté for another 4-5 minutes stirring to ensure even cooking.
  • Next, add the brown sugar and cook until melted and beginning to caramelize.
  • Stir in the tomato paste, vegetable broth, coconut cream and cherry tomatoes, bring to a boil.
  • Add the kidney beans, thyme and Worcestershire sauce continue to heat and bring to the boil again.
  • Finally add the green onions, salt, pepper and cilantro. Cook for 30 minutes or until the vegetables are soft and the sauce has thickened.
  • Adjust seasoning to taste and serve hot.

Video

https://youtu.be/YPAqGHHrb0w

Notes

  • Don’t drain the kidney beans, add the beans and the liquid that they’re in.
  • Dice all vegetables to the same size to ensure even cooking.
  • It’s best to use coconut cream however you can also use coconut milk if preferred.
  • Vegetable broth can be substituted with chicken broth or even water.
  • Cherry tomatoes add a delicious sweetness to the dish however you could also just use 1 large tomato instead.
  • I’ve used canned kidney beans to save time however if you’d prefer to use dried kidney beans you’ll need to use 2 cups of dried beans, thoroughly washed and soak in 8 cups of water for at least 2 hours or overnight. Do not drain the water off.
  • If using dried beans add the soaked beans and water to the recipe at step 2, after sautéing the onions and garlic, and cook for 1 hour before continuing with the remaining steps in the recipe.
  • You’ll need to increase the cooking time by at least 1 hour to 1 hour and 30 minutes if using dried beans to give enough time to cook and softened the beans.
  • Once the sauce has thicken and the beans and vegetables are soft, remove the thyme sprigs.
  • Stewed beans can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 2 months.

Nutrition

Calories: 308kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 939mg | Potassium: 757mg | Fiber: 10g | Sugar: 8g