Spiced bean stew

OK, there is no set recipe for this dish since you could reasonably make some variant from any ingredients in your storecupboard… so long as that included beans!  This is one I did as part of the budget challenge, so enjoy!


  • Assorted dried pulses & beans (I used red kidney beans, chick peas, cannellini beans and red lentils, but you could use whatever is to hand)
  • Onion, finely sliced
  • Garlic, chopped
  • Root ginger, grated
  • Cooked potato, chopped
  • Tomatoes, skinned
  • Mushrooms, chopped
  • Jar of spicy cherry peppers in sweet vinegar, 3-4 peppers diced
  • Cumin
  • Smoked paprika
  • Cayenne pepper
  • Salt & fresh-ground pepper
  • Hot garlic sauce
  • Sweet chilli sauce
  • Veg stock (ideally home-made)

Soak dried beans overnight.  Lentils do not need to be soaked, though it does them no harm.  When you’re ready to cook, drain your pulses, put in a saucepan and cover with boiling water.  Boil for at least 1o minutes, topping up with water as required.  Turn down the heat, add the lentils and simmer for 40-45 minutes.  Set to one side when tender.

In a heavy pan, heat oil.  Add veg, ginger & tomatoes, stir to coat and sweat in the oil for 1-2 minutes.  Season well.  Add spices and garlic, then fry gently for another minute.  Add hot garlic & sweet chilli sauces, plus some of the sweetened vinegar from the peppers.  Cook through for a further minute, then add beans and a little veg stock to cover.  Cook for a further 5-10 minutes.  Serve with whatever grabs your fancy!!

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