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glass casserole with mixed beans

Spicy Mixed Bean Vegetarian Stew

Easy midweek, tasty supper
Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Cuisine British
Servings 3
Calories 306 kcal


  • Large saucepan


  • 1 tablespoon vegetable oil
  • 1 onion peeled and chopped
  • 2 teaspoons cumin seeds
  • 1 large sweet potato peeled and cubed
  • 1 x 400g can chopped tomatoes
  • 500 ml vegetable stock
  • 1 400g can kidney beans drained and washed
  • 225 g cooked weight or 1 400g / 14oz tin chickpeas
  • 2 teaspoon coriander powder
  • 1 teaspoon chilli powder
  • 3 tablespoons white wine vinegar
  • 3 tablespoons runny honey
  • 1 tablespoon tomato puree
  • Salt and pepper to taste


  • Put the oil in in a large frying pan (with a lid if possible)
  • Add the onion and cook for a few minutes until it starts to soften
  • Add the cumin seeds and cook for a couple of minutes
  • Add the sweet potato, stir and cook for 3-4 minutes
  • Add the chopped tomatoes, vegetable stock, coriander and chilli powder
  • Add the kidney beans and chickpeas
  • Add the honey, white wine vinegar and tomato puree
  • Stir, bring to the boil and then a gentle simmer
  • Cook for 30-40 minutes on a gentle heat with the lid on
  • Taste and adjust seasoning
  • Serve with rice


Can be reheated in the oven in a casserole dish or in a large saucepan on the hob
Keyword easy supper