Posted by: Joan Spiller | May 31, 2011

Bean Stew – Recipe

500ml vegetable stock
1 onion – finely chopped
1 leek – finely sliced
3 sticks celery – tough parts discarded, finely sliced – and I mean finely, into lil iddy biddy pieces..
1 clove garlic – finely chopped
2T olive oil
1 can (425g) tomatoes – diced
Freshly ground pepper
1t ground cumin
1t paprika
1t coriander (dhania) seeds – ground
1T thyme thyme
2 bay leaves
1 can (425g) haricot beans
1 can (425g) blackeye beans
1 can (425g) cannellini beans
1 can (425g) chickpeas
Handful fresh herbs, roughly chopped
A dollop of sour cream or greek (sour) yoghurt per person
Paprika, to dust

Bring the stock to the boil. Meanwhile, fry the onion, leek, celery and garlic in the oil for a few minutes until translucent but not coloured.

Add the tomato and seasonings and cook for a further 2-3 minutes, then add the boiling stock.

Add the thyme and bay, adjust the seasoning, then simmer for 20 minutes then add the beans and simmer for 3-4 minutes.

Mix thru’ the herbs just before serving.

Top with sour cream, sprinkle with paprika ..

And serve with plenty of crusty bread.. or not, if you’re CJ  😉



  1. I presume the beans need to be rinsed?


    • We used canned beans, Kim but yeah if dry, definitely rinse and or soak for 12 hours before use too .. I have some chick peas soaking now to make poor man’s falafel burger patties for CJ! They double (and then some) in size too so you feel like yr getting more than ya paid for lol


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