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Smoky Bean & Tomato Stew

Smoky bean & tomato stew

30-40 min


  1. 2 onions, finely chopped
  2. 3 carrots, peeled and diced
  3. 4 sticks celery, diced
  4. 2 cloves garlic, finely chopped
  5. 1 x 400 g can organic black eye beans
  6. 1 x 400 g can organic butter (lima) beans
  7. 1 x 400 g can organic red kidney beans
  8. 1 litre vegetable stock
  9. 1 tsp sea salt
  10. 2 400 g tins organic chopped tomatoes with chilli
  11. 1 tbsp tomato puree
  12. 2 tsp smoked paprika
  13. 1 tsp dried thyme
  14. 2 bay leaves
  15. pinch chilli flakes
  16. 2 tbsp extra virgin olive oil


  1. Rinse and drain the black eye, butter (lima) and red kidney beans.
  2. Pre-heat the oven to 170°C (325°F, gas mark 3). Pour the olive oil into a large casserole dish that has a lid and place over a medium heat. Once hot, add the onion and cook, stirring occasionally, for 5 minutes or until soft and translucent. Add the diced carrots and celery along with the garlic. Stir and cook for a further 5 minutes. Add the thyme, smoked paprika, chilli flakes, sea salt, bay leaves, tinned tomatoes, tomato puree and stock. Mix to combine. Bring to a simmer and reduce the heat, leaving the lid off.
  3. After 20 minutes, the stock will have reduced. Stir in the beans, cover the pot and place in the pre-heated oven for 45 minutes.
  4. Serve piping hot, accompanied by good quality crusty bread.

Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen