Easy One Pan Any Bean Stew (Gluten Free, Vegan)

Prep: 5 minutesCook: 65 minutesTotal: 70 minutes
Yield: serves 4 - 6Category: Dinners
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This hearty bean stew is the perfect comforting and tasty dinner recipe for those colder days! I have named it ‘Any Bean Stew’ as it is incredibly versatile and any kind of beans (except baked beans) would work for this so its a great way to just clear out your tinned goods.

You can also substitute the vegetables in the stew for whatever you have to hand or bulk it up with frozen versions, meaning it is cheap and easy to make and is a great way to use up any fresh produce that needs eating to avoid waste. It is essentially the perfect dinner to make when you really need to do a food shop or are trying to use up all the last bits you have in before you head to the supermarket.

As this recipe makes a large batch of bean stew it would be ideal to make as part of meal prep for lunches or evening meals.This is a really delicious meal to make on the hob or, alternatively, you could make it in a slowcooker by just adding all the ingredients to it and cooking it on high for around 4 1/2 hours. 

If you are looking for more warming one pan recipes you may like my 5 Bean Chilli recipe, my Sausage & Cannellini Bean Stew or my  Spicy Spanish Style Stew recipe or my Simple Sausage Casserole recipe which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 1 can adzuki beans
  • 1 can haricot beans
  • 1 can black beans
  • 1 can chopped tomatoes
  • 2 handfuls kale
  • 2 carrots
  • 1 large white potato
  • 1 large sweet potato
  • 400ml 1 + 3/4 cups water
  • 100ml 1/4 + 3 tbsp red wine
  • 4 tbsp gluten free soya sauce
  • 3 tbsp cornflour
  • 2 tbsp porcini mushrooms
  • 2 cloves garlic
  • 1 handful pitted black olives
  • 1 red onion
  • 1 vegetable stock cube
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp cumin
  • 1 tsp paprika
  • squeeze lemon juice
  • pinch sea salt
  • pinch black pepper
  • splash olive oil


  1. Peel and finely slice the onion and garlic and add to a large saucepan along with a splash of olive oil
  2. Chop the potatoes and carrots and add to the pan once the onions have started to soften
  3. Drain the beans and add to the pan along with the chopped tomatoes and kale
  4. Roughly chop the olives and porcini mushrooms and add to the pan with the stock cube, water, red wine and soy sauce
  5. Add the cumin, paprika, thyme and oregano along with sea salt and black pepper to taste. Stir well, place the lid on and reduce to simmer for thirty minutes, removing the lid to stir occasionally
  6. Gradually add the cornflour to the stew, stirring well to ensure there are no lumps. Keep the lid off the stew but simmer for another twenty minutes


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