All-In-One Bean Stew with Polenta
By not-recognized
Published on 21 October 2021
This one-pot bean stew is a hearty meat-free recipe that is perfect midweek comfort food to warm you up on chilly evenings. This version is packed with chunky veggies and plenty of fibre-rich and protein-packed beans and is served with creamy polenta rather than mashed potato. A great-value dinner that just happens to be vegan.Cost: £6.80Time and servings
45 minsTotal time
4Servings
5 minsPrep time
40 minsCooking time
Ingredients
- 1 tbsp of oil
- 1 red onion, sliced
- 2 large carrots, chopped into chunks
- 3 garlic cloves, crushed or grated
- 1 leek, washed and sliced
- 1 tbsp of rosemary sprigs
- 2 tbsp of tomato purée
- 1 tbsp of balsamic vinegar
- 400 g of chopped italian tomatoes
- 250 ml of vegetable stock
- 400 g of cannellini beans, drained
- 400 g of red kidney beans, drained
- 160 g of polenta
Method
Step 1
In a large casserole dish set over a medium heat add the oil, sliced onion, carrots and garlic and cook for 5-10 mins or until beginning to soften. Add the leek, seasoning and a splash of water. Cook for a further 5 mins.Step 2
Add the rosemary, tomato purée, balsamic vinegar, stir to combine, and cook for another 2-3 mins.Step 3
Pour in the chopped tomatoes, vegetable stock and all the beans, simmer for 15-20 mins until thickened. Add the spinach for the last 2-3 mins and stir until fully combined. Sprinkle with lemon zest.Step 4
Cook the polenta according to the packet instructions and serve warm with the stew.