Creamy Three Bean Stew
This hearty, comforting stew brings together three types of beans, vegetables, and a rich, creamy base for a satisfying and nutritious meal. With a medley of beans and veggies, it's the perfect dish for a cozy dinner. This recipe is both vegan and full of flavor, and it can easily be made with ingredients you likely already have in your pantry.
Ingredients
- 1 tablespoon oil
- 1 onion sliced or diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 1 medium courgette zucchini, diced
- 5 medium mushrooms diced
- 400 g tin cannellini beans drained (~1 1/4 cups)
- 400 g tin black beans drained (~1 1/4 cups)
- 400 g tin kidney beans drained (~1 1/4 cups)
- 400 g tin tomatoes ~1 1/3 cups
- 400 g tin cream of tomato soup ~1 1/3 cups
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 vegetable stock cube crumbled (or salt to taste)
- 2 tablespoons cream cream cheese, sour cream, or Greek yogurt (full-fat versions)
- Small bunch fresh parsley chopped (optional)
Instructions
- Sauté Vegetables
- Heat the oil in a large saucepan over medium heat. Add the diced onion and carrots. Cook for a few minutes, stirring regularly, until the onion softens slightly.
- Add More Vegetables
- Add the garlic, courgette (zucchini), and mushrooms to the pan. Continue cooking for another 5 minutes, or until the vegetables begin to soften.
- Add Beans and Liquids
- Add the three drained tins of beans, tinned tomatoes, and tomato soup to the pan. Stir in the oregano, black pepper, and crumbled stock cube (or salt if using).
- Simmer the Stew
- Bring the stew to a simmer and cook for 20-30 minutes, stirring occasionally, until the liquid reduces and thickens into a sauce.
- Finish the Stew
- Add the cream, cream cheese, sour cream, or Greek yogurt (depending on your preference), and mix to combine.
- Serve
- Serve the stew warm, garnished with fresh chopped parsley if desired.