Share Recipe:

Kidney Bean Stew

Prep Time5 min
Cook Time25 min


Serves 3-4


  • 1 tablespoon olive oil
  • 1 red onion diced
  • 3 cloves garlic finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • 2 carrots peeled and chopped
  • 2 medium potatoes peeled and diced
  • 2 cups vegetable stock
  • 2 cups water
  • 1 can kidney beans from @goodefoodsfamily drained and rinsed
  • 1 can tomato paste
  • Salt and pepper
  • Asparagus / spinach/ broccoli
  • Chopped cilantro


Step 1.

Heat the oil in a large pan, then add the onion and fry for 7 minutes or until softened. Add the garlic, cumin, paprika, salt, pepper, cinnamon and cook for 1 minute.

Step 2.

Stir in the carrots, potatoes, stock, water, kidney beans and tomato paste. Bring to the boil, then reduce the heat and simmer for 25 minutes.

Step 3.

Stir in the asparagus and chopped cilantro and cook for 2 minutes.

Step 4.

Serve the stew with toasted sourdough bread or steamed rice.

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