Easy One Pot Bean Stew
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This hearty bean stew is full of earth vegetables, creamy white beans and warming spices. Topped with fresh herbs, this is the perfect easy dinner for weeknights.
Serve this bean stew with a side of my Moroccan rice or homemade naan bread. Both are great for soaking up the flavors. For a classic bread option, check out my homemade crusty bread recipe. These sides are simple to make and add extra warmth to your meal.
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⭐️ Why this recipe works
- Flavorful balance: Earthy beans mixed with sweet veggies and Moroccan spices create a warming stew for cold months.
- Nutritious: High in protein and nutrients from beans and vegetables.
- Quick and easy: Using canned beans eliminates the need for soaking and long cooking times of dried beans, making the recipe much faster and easier.
- Versatile Pairing: Pairs well with various sides, catering to different preferences.
- Textural Variety: Soft beans and veggies contrasted with fresh cilantro for an enjoyable texture.
🧾 Ingredients overview
In this section, I've outlined the key ingredients and why they're essential in the recipe. For precise measurements, refer to the recipe card at the bottom of the page.
- White beans: Add creaminess and are rich in protein and fiber.
- Kidney beans: Bring a hearty texture and robust flavor to the stew.
- Chickpeas: Contribute a nutty flavor and satisfying texture.
- Onion and Garlic: Create a foundational flavor base, offering sweetness and aromatic depth.
- Canned tomatoes: Provide tangy sweetness and form a savory broth.
- Moroccan spice blend: Key to the dish's warmth and complex flavor profile. *Using a blend eliminates the need for individual spices.
- Sweet potato: Offers natural sweetness and a comforting texture.
- Carrot and Celery (Mirepoix): This classic combination adds sweetness and a slight crunch, contributing to the stew’s depth of flavor.
- Vegetable broth: Serves as the liquid base for all the flavors.
- Fresh cilantro: Brings a fresh, herbaceous note to finish the dish.
👩🏻🍳 How to make easy bean stew step by step
- Drain and rinse all the beans. Heat olive oil in a large pot over medium heat. Add the onion and garlic; sauté until translucent.
- Stir in the carrots and celery; cook until slightly softened.
- Add the Moroccan spice blend; cook until fragrant. *You can add in some harissa paste for a spicier kick.
- Mix in the canned tomatoes, followed by the white beans, kidney beans, and chickpeas. *If you can get fire-roasted tomatoes, they are amazing!
- Pour in the vegetable broth and add the chopped sweet potato. Bring to a boil, then reduce heat and simmer uncovered until sweet potatoes are tender, about 20 minutes.
- Season with salt and pepper to taste. Garnish with fresh chopped cilantro and a squeeze of lemon before serving.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Bean Selection:
- Cannellini Beans: Preferred for their softer texture, cannellini beans blend smoothly into the stew, enhancing its creamy consistency. Their mild flavor also absorbs the spices well, making them an ideal choice.
- Chickpeas: These add a delightful nutty flavor and a firmer texture, providing a pleasant contrast in the stew. They hold their shape well during cooking, adding variety to each bite.
- Kidney Beans: Their robust nature and hearty texture work exceptionally well with the tomato-based broth of this stew. Their rich, earthy flavor complements the tanginess of the tomatoes, creating a well-rounded taste.
- Tomato Base: The acidity of the tomatoes balances the richness of the beans, creating a harmonious blend of flavors. This base also helps in melding the various flavors together, especially the spices.
- Spices: Moroccan spices are key in this recipe. They should be added early in the cooking process to unlock their full aroma and infuse the stew with depth.
- Vegetable Prep: Sautéing the mirepoix (onion, carrot, and celery) before adding other ingredients develops a flavor base that enhances the overall taste of the stew.
- Simmering: A gentle simmer allows the flavors to meld together and the sweet potatoes to cook thoroughly without falling apart.
🍯 Storing and reheating leftovers
- Fridge:
- Allow the stew to cool to room temperature before storing.
- Transfer the stew to an airtight container and store in the refrigerator for up to 3-4 days.
- Freezer:
- Cool the stew completely before freezing.
- Portion the stew into freezer-safe containers or ziplock bags and label them with the date. Freeze for up to 2-3 months.
- For the best texture, avoid freezing and thawing multiple times.
- Reheat:
- Fridge: Reheat the stew in a saucepan over medium heat until thoroughly warmed. Stir occasionally to ensure even heating.
- Freezer: For best results, thaw the stew overnight in the refrigerator before reheating.
- Microwave Option: Place the stew in a microwave-safe dish, cover it, and heat it on high for 2-3 minutes, stirring halfway through the heating time.
- If reheating from frozen, do so over low heat in a saucepan, stirring frequently, until heated through. This may take a bit longer.
- Adjust seasoning if necessary, as flavors may mellow during storage.
❓Recipe FAQ's
Yes, but remember that dried beans need to be soaked overnight and cooked longer than canned beans. This will increase the recipe’s prep and cooking time.
Absolutely. Combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
You can add more of the Moroccan spice blend, some cayenne pepper, harissa paste, or a diced chili pepper when sautéing the vegetables.
Simmer it uncovered to reduce the liquid, or mash some of the beans to thicken the broth.
Yes, use the sauté function for the initial steps, then cook under high pressure for about 10 minutes with a natural release.
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Easy One Pot Bean Stew
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can, 15 oz white beans, drained and rinsed
- 1 can, 15 oz kidney beans, drained and rinsed
- 1 can, 15 oz chickpeas, drained and rinsed
- 1 can, 14 oz canned diced tomatoes
- 2 teaspoons Moroccan spice blend, like ras el hanout
- 1 large sweet potato, peeled and chopped
- 2 stalks celery, chopped
- 2 medium carrots, peeled and chopped
- 3 cups vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- 1 lemon, juice only
Instructions
- Prepare the Vegetables: Heat the olive oil over medium heat in a large pot. Add the chopped onions, garlic, celery, and carrots. Sauté until the onions become translucent and the vegetables start to soften; about 5 minutes.
- Add the spice: Stir in the Moroccan spice blend and cook for another minute until fragrant.
- Add the Beans and Tomatoes: Add the white beans, kidney beans, chickpeas, and canned tomatoes to the pot. Mix well to combine everything.
- Simmer the Stew: Pour in the vegetable broth and add the chopped sweet potato. Bring the stew to a boil, then reduce the heat and simmer uncovered for about 20 minutes, or until the sweet potatoes are tender.
- Season and Serve: Season the stew with salt and pepper to taste and a squeeze of lemon for brightness. Let it simmer for another 5 minutes.
- Garnish and Serve: Remove from heat. Ladle the bean stew into bowls and garnish with fresh chopped cilantro. Serve hot.
Notes
- Add a pinch of cayenne pepper or a splash of lemon juice for an extra kick.
- This stew pairs wonderfully with crusty bread or a side of couscous.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For more spice, add in some harissa paste.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
What Moraccan spice blend do you favor?
Ras el Hanout is perfect for this recipe. 🙂