Got 20 minutes? Make this delicious, hearty and very satisfying Tomato Bean Stew! There – that was easy! Your dinner plans have just been made :) You’re welcome.
Come back in 40 minutes and tell me how you enjoyed it! (Is 20 extra minutes good to eat a comfort-food meal with your family? Maybe not… let’s make that 60. Or just come back tomorrow after lunch and tell me how amazing your leftovers were… I can wait ;)
This is the kind of meals I love the most – easy, no fuss, no stress – one pot wonder filled with oozing aroma, great ingredients, great satiating factor. It’s everything you want in a delicious healthy family meal. A tomato bean stew just hits the spot every time!
And even though we’re in the spring season – we are far far away from hot summer days. Honestly, I still crave delicious hot meals all the time – so no-cook meals can wait. Mind you, I still mix things up and love a salad for lunch for example, but near the end of the day, especially if we’re outside in the park and the air gets chilly – coming home and just reheating leftovers like this is just THE BEST! :)
Tomato Bean Stew
A healthy, all-natural gluten free, dairy free/ vegan stew recipe.
- 2 medium onions, chopped fine (or 3 if adding to buckwheat)
- 2 red peppers, chopped
- 1 yellow pepper, chopped
- 2 medium carrots, peeled and chopped
- 1 large can of diced tomatoes
- 1 small can of tomato puree
- 2 garlic cloves, minced
- 2 tablespoons ketchup
- 1 teaspoon paprika
- 1/4 – 1/2 teaspoon cayenne pepper or chili flakes (optional)
- 1 can of black beans, rinsed and drained (or red kindey beans or adzuki)
- sea salt and pepper to taste
- Grape seed oil for cooking
- Hot water for cooking
- Cooked Roasted Buckwheat mixed with Fried Onion (see note)
- Fresh parsley for serving, chopped
- Cook buckwheat in a pot of water and teaspoon of salt as per directions, about 15 minutes.
- Meanwhile, in a large skillet, fry the onions until slightly golden. (Remove about 1/3 for the buckwheat and set aside). Add the peppers and continue cooking until slightly softened, about 5 minutes.
- Add more oil if needed.
- Add the tomatoes, carrots, tomato puree, garlic, ketchup, paprika and the rest of the seasoning.
- Add in about 1/2 cup hot water and cover to cook until softened and stewy :)
- Cook the buckwheat separately as per directions, strain when ready. Add fried onion and stir thoroughly.
- Serve with pickles or any side dish you like. Beets would also be great! Sprinkle with fresh parsley for serving.
I hope you will enjoy this recipe as much as our family did. It makes the best leftovers (store in the fridge up to 4 days) and freezes well in an airtight container for up to 3 months.
Btw, if you’re vibeing a Bean Stew but are after a different flavour – try the Moroccan Vegetable Chickpea Stew – it’s another one of my faves and a must-make before the hot summer days come. :)
Enjoy!
Blogger, Recipe Developer, Photographer and Author. Loves healthy food, photography, sunshine and dancing in the kitchen with her two daughters. 
We’ve been eating a lot of stew lately (helllllo one pot recipes, I love you!) and I’ve been needing something different from the chickpea and lentil variations. Can’t wait to try this, lady!
Thanks Miss Ashlae! Oh my, I feel so star struck by your comment :)
I hope you’ll love this stew even though chickpeas and lentils are pretty awesome too ;) haha
xox ella