Stewed beans are one of my favourite ways to make beans. They are hearty and comforting and can be served with rice, pap, bread, or as a side for brunch with eggs. If you're using canned beans I would suggest rinsing off the brine before using.

What You'll Need - Serves 4 

  • 4 cups cooked kidney, red speckle or sugar beans

  • 1 white or yellow onion

  • 2 garlic cloves 

  • 1 can of chopped tomatoes (400g)

  • 4 cups vegetable stock

  • 2 tsp paprika

  • 1 tsp cumin powder

  • 2 tsp curry powder

  • 2 sprigs rosemary

  • 4 sprigs thyme

  • 2 bay leaves

  • salt & pepper 

Prep - 10 Minutes 

  • Finely chop the onion and garlic cloves.

Let's Get Cooking - 30 Minutes 

  • Heat some cooking oil in a pot on medium heat.

  • Add the bay leaves, diced onion, and garlic, and cook until soft 

  • Add the tomatoes and stir until the tomatoes are cooked and the liquid from the tomatoes has evaporated.

  • Add your spices; curry powder, paprika, and cumin and combine.  

  • Add the kidney beans and the vegetable stock.  

  • Season with salt and pepper to taste.

  • Add the rosemary and thyme.

  • Simmer at medium heat with the lid off until the liquid has reduced down and the beans are soft but still holding their shape.  

Love, 

V