Bean Stew

Online Recipe Book by Jade Mottley

Serves: 6

Prep: 10 mins

Cook: 35 mins

Nutrition per serving:

148 kcals 2g Fats

25g Carbs 7g Protein

  • Gluten Free

  • Dairy Free

  • Vegetarian

  • Meal Prep / Freezer Friendly


  • 1 tbsp. coconut oil

  • 1 onion, sliced

  • 2 garlic coves, sliced

  • 1 tsp. dried thyme

  • 1 tsp. dried rosemary

  • 2 parsnips, peeled and chopped

  • 2 carrots, peeled and chopped

  • 6.1 oz. (175g) tomatoes, chopped

  • 1 tbsp. tomato puree

  • 2x 14 oz. (400g) tin chopped tomatoes

  • 1x 14oz. (400g) tin butter beans, drained

  • Parsley, chopped, to garnish


  1. Heat the coconut oil in a large pot, and cook the onion, garlic, rosemary and thyme over medium heat for 5-6 minutes, until soft

  2. Season with salt and pepper

  3. Add in the parsnips, carrots, tomatoes, tomato puree and cook for another 15 mins, until softened

  4. Add in the beans, chopped tomatoes and mix well

  5. Bring to a boil, reduce the heat and simmer for another 15 mins

  6. Season to taste, with salt and pepper and more herbs if desired

  7. Garnish with fresh parsley before serving

  8. The stew can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months

Have you tried this recipe? I'd love to know your feedback! Leave me a message in the comments and share your creations on social media by tagging me @Jademottley #OnlineRecipeBook

© 2019 by Jade Mottley.