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Kidney bean stew with vegetables and cilantro in a bowl.
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Kidney bean stew

Kidney bean stew is a hearty and flavorful dish perfect to keep you warm on a cold day. It's packed with a lot of delicious ingredients that make this stew very enjoyable and satisfying. This bean stew gets ready in just 30 minutes and is vegan and gluten-free.
Course Main Course, Soup
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 116kcal
Author Vandana Chauhan

Equipment

  • Large cooking pot
  • Chopping board
  • Knife to chop vegetables

Ingredients

  • 2.5 cups cooked kidney beans around 450 grams
  • 1 medium yellow onion finely chopped
  • 1 medium bell pepper chopped
  • 1 medium carrot chopped
  • 1 celery stalk chopped
  • 3-4 garlic cloves minced
  • 2 tablespoons lemon juice adjust to taste
  • ¼ cup fresh cilantro roughly chopped
  • 1 teaspoon tomato paste
  • 1 can diced tomatoes around 400 grams
  • 1 vegetable bouillon cube
  • 1 teaspoon dried basil
  • ½ teaspoon paprika powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon ground black pepper adjust to taste
  • Salt to taste
  • 1 tablespoon olive oil
  • 3.5 cups water or as required to get the desired consistency

Instructions

  • Heat olive oil in a large cooking pot. Add chopped onion, carrot, celery, and minced garlic. Saute until the onion turns translucent.
  • Add chopped bell pepper and saute for 3-4 minutes or until the bell peppers are no longer raw but still crunchy.
  • Add paprika, cumin powder, basil, ground black pepper, and crumbled vegetable bouillon cube. Saute for a minute.
  • Add diced tomatoes, tomato paste, and salt. Cook for 2-3 minutes.
  • Add cooked kidney beans and water. Mix and cook on medium heat for around 10 minutes. Turn off the heat.
  • Add lemon juice and chopped cilantro. Mix and enjoy.

Video

Notes

  • You can use canned as well as home-cooked kidney beans to make this stew.
  • If using canned beans, strain them, discard the liquid, and rinse the beans before using them in the recipe. This will help to get rid of the metallic taste of canned food.
  • If cooking kidney beans from scratch, don't discard the liquid in which the beans were cooked. Use it along with plain water to adjust the consistency of the stew.
  • You can add more vegetables to this kidney bean stew like broccoli, green beans, cauliflower, green peas, potatoes, sweet potatoes, etc.
  • Adjust the quantity of seasoning to suit your taste.
  • Similar soups can be used with different varieties of beans too.
  • Non-vegans may also add some shredded melting cheese to this soup.
  • If you want to make a spicy bean stew, add red pepper flakes along with other seasonings.
  • Whenever you are adding more water to adjust the consistency of a stew or soup, it's better to add hot water instead of cold water and then cook further.
  • More recipe tips and tricks are shared in the post above, please follow them to make this recipe.
 

Nutrition

Calories: 116kcal | Carbohydrates: 19g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 334mg | Potassium: 453mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2002IU | Vitamin C: 28mg | Calcium: 66mg | Iron: 2mg