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A bowl of borlotti bean stew with a spoon in it.
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4.50 from 4 votes

Vegan Bean Stew with Borlotti Beans

A delicious bean stew made with lovely fresh seasonal ingredients or alternatively made with store cupboard staples. Both ways taste delicious.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: lunch, Main Course, Side Dish
Cuisine: Italian, Vegan
Servings: 4
Calories: 301kcal
Author: Louise-Claire Cayzer

Equipment

Ingredients

  • 600 g fresh, shelled borlotti beans Equivelant to 2 standard 400g /15 oz 'cans'
  • 400 g ripe tomatoes, chopped. or 1 x 400g tin
  • 1 medium yellow onion
  • 1 red bell pepper
  • 2 medium carrots
  • 4 cloves fresh garlic (I love garlic! Use as much as you would like here
  • 1 tablespoon tomato paste
  • 1 teaspoon chilli powder This is totally optional! Or use more if you're a chilli freak!
  • 2 teaspoon Vegetable Boullion Powder mixed with the water
  • 500 ml water
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 50 ml white wine
  • 1 tablespoon olive oil
  • large pinch salt
Metric - American

Instructions

  • Finely chop the onion, carrot and red pepper, mince the garlic and roughly chop the tomatoes.
  • Add the olive oil into a large saucepan & sizzle the chopped onion, pepper, carrot and garlic i in it for a few minutes until the onion softens.
    1 medium yellow onion, 1 red bell pepper, 2 medium carrots, 4 cloves fresh garlic, 1 tablespoon olive oil
  • Add the chopped tomatoes, borlotti beans, chilli, tomato paste and herbs.
    400 g ripe tomatoes, chopped., 1 tablespoon tomato paste, 1 teaspoon chilli powder, 1 teaspoon dried oregano, 2 bay leaves, 600 g fresh, shelled borlotti beans
  • Add the wine and the boullion and water. Simmer for around 30 minutes, until the tomatoes start to break down & the borlotti beans soften. (This might take a little longer if the beans are a little older)
    2 teaspoon Vegetable Boullion Powder, 500 ml water, 50 ml white wine
  • If you are using tinned beans, leave them out until the tomatoes are starting to soften & breaking down, then add them & cook for 10 -20 minutes. Add more water if needed.
  • Season to taste with salt and pepper.
    large pinch salt
  • I like to serve this up with some fresh basil & crusty bread to mop up the juices. It's also great as a packed lunch or as part of a larger meal.

Nutrition

Calories: 301kcal | Carbohydrates: 49g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 463mg | Potassium: 1051mg | Fiber: 18g | Sugar: 6g | Vitamin A: 6198IU | Vitamin C: 24mg | Calcium: 128mg | Iron: 4mg