A colourful vegan stew

White bean stew

Name: White bean stew
Total time: 3 h 30 min
Yield: Serves 6
Ingredients: 1 tbsp vegetable or coconut oil plus 2 tsp; 1 large onion sliced; 60g ginger peeled, ½ finely chopped and ½ cut into matchsticks; 1 red chilli finely chopped; 1 tsp ground turmeric; 1 stick lemongrass bashed; 400ml tin coconut milk; 750ml vegetable stock; 300g dried cannellini beans soaked for 12 hours or overnight; 1 large or 2 medium sweet potato peeled and cubed; 200g kale thick stalks removed, shredded; 1 lime juiced, plus wedges to serve; 10g coconut flakes; 1 tsp nigella seeds; 1 tsp dried chilli flakes; a handful coriander leaves to serve

Anna Glover

Published: March 9, 2021 at 4:15 PM

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Serves 6

Easy

Total time: 3 hrs and 30 mins

+ Soaking

A star rating of 5 out of 5.3 ratingsRate

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Make your next stew so much more exciting with cannellini beans, kale and coconut milk. Ginger, coconut flakes and nigella seeds make for a warming, crunchy topping

Vegan

Skip to ingredients

Alternatives

Complete the dish

Make this hearty white bean stew, then check out our Tuscan bean stew, vegan stew, vegetable stew, slow cooker winter vegetable stewm vegan gumbo and more easy vegetarian recipes.

Cooking beans from dried allows you to monitor exactly when they are done, so you get perfectly creamy, smooth interiors, without them falling apart or getting leathery outer cases. This method of cooking also allows the flavours to penetrate the beans as they absorb the coconut, ginger and turmeric while they cook. This stew is not all about the beans, though – it’s about the toppings, too. Sizzled, warming ginger; crunchy, toasty coconut flakes; and gentle allium seeds for added texture and flavour – this stew has it all.

Ingredients

Nutrition

1 tbsp vegetable or coconut oil

plus 2 tsp
1 large onion

sliced
60g ginger

peeled, ½ finely chopped and ½ cut into matchsticks
1 red chilli

finely chopped
1 tsp ground turmeric
1 stick lemongrass

bashed
400ml tin coconut milk
750ml vegetable stock
300g dried cannellini beans

soaked for 12 hours or overnight
1 large or 2 medium sweet potato

peeled and cubed
200g kale

thick stalks removed, shredded
1 lime

juiced, plus wedges to serve
10g coconut flakes
1 tsp nigella seeds
1 tsp dried chilli flakes
a handful coriander leaves

to serve

Nutrition: per serving

kcal370

low
fat17.1g
saturates13.5g
carbs34.9g
sugars9.7g
fibre12.9g
protein12.6g
salt0.5g

Method

step 1

Heat 1 tbsp of oil in a heavy-based pan and gently fry the onion for 15-20 minutes or until golden and caramelised – add a splash of water if it starts to stick. Stir the chopped ginger and chilli into the pan, and fry for 2-3 minutes or until fragrant. Add the turmeric, lemongrass, coconut milk and stock. Bring to a simmer.
step 2

Drain the soaked beans and add to the pan. Simmer, covered, for 1 hour 30 minutes until the beans are just tender – top up with a little water during cooking if it seems to be getting dry.
step 3

Stir the sweet potato into the stew and simmer (uncovered if you prefer a thicker stew) for 10 minutes, then stir in the kale and lime juice. Simmer for another 3-4 minutes or until the kale is tender – the beans should have soft skins and creamy centres by this stage.
step 4

Meanwhile, toast the coconut flakes, nigella seeds and chilli flakes in a dry frying pan for 1-2 minutes or until smelling toasty – tip out onto a plate. Add the 2 tsp of oil to the pan, and sizzle the ginger matchsticks for 1-2 minutes or until golden and fragrant. Spoon the sizzled ginger and coconut relish over the stew, and scatter with coriander to serve.

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Authors

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Anna GloverSenior food editor

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