Ruby’s Simple Soulful Bean Stew

When Ruby on Team 44 started wooing her new boyfriend, this bean stew was the very first meal she cooked. It must have been good because they’re now happily married!

Ruby says: “I love this recipe because it’s so easy to make and tweak to your own preferences. I’ve made it with both tinned and dried beans, but I prefer dried because you can add flavour when cooking and it takes the final dish to another level. Perfect on cold winter days to warm your body and soul!”

Stock up your store cupboard and have a go at Ruby’s Super Simple Soulful Bean Stew. Leftovers store brilliantly in the freezer for a quick after-work meal. If you’re prepping the beans beforehand, cooked beans will store in the fridge for up to a week and will freeze for up to 3 months. 

Ingredients: 

1 onion
2 garlic cloves 
2 tins Suma Wholefoods chopped tomatoes
2 cups of beans of your choice. (Ruby loves Butter Beans and Haricot Beans from Suma Wholefoods) 
6 Buttercross Butchers Thick Pork Sausages 
OR
12 JW Galloway Scotch Beef Meatballs 
OR 
1 diced aubergine 

To garnish:
1tbsp Greek natural yogurt 
Fresh coriander (30g) 
A few slices of your favourite bread 

Prep:
If using dried beans, wash and check for any stones, then soak for at least 8 hours in cold water. 
Once soaked, drain and rinse.
Place your beans in a pan, cover with a couple of inches of cold water, bring to the boil and reduce to simmer. You can add salt, onion, herbs, spices or garlic at the point if you like.
Cooking times will vary, but as a guide:

Black Eye / Black Turtle Beans – 40 minutes until tender 
Butter / Haricot / Cannellini – 1 hour until tender 
Chickpea – Boil for 10 minutes and then simmer for a further 1 hour until tender 

Recipe: 
1. In a saucepan, soften 1 diced onion and 2 crushed garlic cloves in 1tsp olive oil. Add in either 1 pack of tradition thick pork sausages (cut into bit size pieces), 1 pack of meatballs, 1 diced aubergine or whatever takes your fancy. Sear on all sides. 
2. Add 1.5tsp of each of the following: smoked paprika, cumin and coriander. Fry off for 30 seconds.
3. Add the 2 tins of chopped tomato, and 2 cups beans of your choice. Bring to a simmer and cook for 20 minutes, season to taste. Ensure meat is piping hot before serving. 
4. Garnish with a dollop of natural yoghurt, fresh coriander leaves and enjoy with some warmed up bread.

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