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 All-In-One Bean Stew with Polenta

All-In-One Bean Stew with Polenta

4.5 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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: £6.80

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  • 1 tbsp oil
  • 1 red onion, sliced
  • 2 large carrots, chopped into chunks
  • 3 garlic cloves, crushed or grated
  • 1 leek, washed and sliced
  • 1 tbsp rosemary sprigs
  • 2 tbsp tomato purée
  • 1 tbsp balsamic vinegar
  • 400g chopped Italian tomatoes
  • 250ml vegetable stock
  • 400g cannellini beans, drained
  • 400g red kidney beans, drained
  • 160g polenta


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.

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