Mixed Bean Stew

Mixed Bean Stew

Jacqui Farbrace
Total Time 1 hour
Course Main Course
Cuisine Vegetarian
Servings 4


  • 1 x tin m1x tin mixed beans
  • 2 x carrots 1 x onion(red or white)
  • 1 x garlic clove
  • 1 large potato or 2 small
  • Vegetable oil
  • 1 ltr vegetable stock
  • salt & pepper to taste
  • Vegetable suet
  • Self Raising flour
  • a little water


  • 1 Tin of baked beans
  • 1 Tin Butter Beans
  • 1 Tin Kidney Beans
  • 1 Tin Borlotti Beans


  • Make up the vegetable stock. Put a vegetable stock cube in a jug and add 1┬Żltr of boiling water. Stir until the stock cube has dissolved.
  • Peel and chop the carrots, onion and garlic. Peel the potatoes and cut into small cubes (about match box size)
  • Heat a little oil in a large pan, add the onion & garlic. Lightly fry for 1-2 mins. Add the carrots & potatoes and stir, coating in the oil.
  • Add the stock making sure it covers all the vegetables.
  • Cover the pan and bring to the boil then turn down to a simmer. Cook until the potatoes are almost cooked.

Make the dumplings.

  • Put 50g SR flour in a bowl. Add 23g of vegetable suet and a pinch of salt. Add a little water, about 35ml and mix all together. The mixture should be slightly on the dry side but not falling apart. Mould into 2-3 balls.
  • Add the tin of mixed beans to the stew and stir in. Add salt & pepper to taste.
  • Add the dumplings to the stew, cover the pan again and cook until the dumplings rise (hopefully). Serve into warmed bowls and enjoy.


A few tips and suggestions about this recipe.
Any Stew left over can be cooled, covered and chilled or cooled and frozen. This will make an excellent emergency meal or a tasty lunch.
Serve with crusty bread.