Red Bean Stew

I love beans. I cook them all the time regardless of it being summer or winter. These past few months I’ve been in a bean-indulgent mood. I’ve cooked stews with beans of all kinds of shapes and colors almost on a weekly basis and still haven’t tired of them. This week I made a pot of red beans just for myself so I can have a warm, uplifting bowl for lunch every day. But beans make exciting dinners too, especially if you make a big pot and have plenty of leftovers.

I use dried beans. I soak them in the morning before I leave for work. Hours later I come back to find them nicely engorged and ready to be cooked. I dump them into a pot with my favorite seasonings and some good stock. I turn on the stove and bring the liquid to a boil, then I simmer the beans until they’re perfectly soft and creamy.


Whether for lunch or dinner, I hope you make a nice pot of beans soon.

P.S. You may also like this Kenyan bean stew or this bean and leek casserole.

P.P.S. More bean recipes.



Yield: 4 to 6 servings

Prep Time: 10 min

Cook Time: 90 min


1 medium onion
2 red bell peppers, stemmed and seeded
2 garlic cloves
3 tablespoons olive oil
1 to 2 tablespoons harissa or other hot sauce (optional)
1 tablespoon red wine vinegar
1 tablespoon chili powder
1.5 teaspoons ground cumin
1 teaspoon dried oregano
Salt and pepper, to taste
2 bay leaves
1 cup tomato sauce
3.5 cups vegetable broth
6 ounces dried red beans, presoaked for 3 to 5 hours and drained


Chop the onion, red peppers and garlic very finely in a food processor.

Heat the oil in a large, heavy bottomed pot over medium heat. Cook the chopped vegetables until softened, 5 minutes.

Add the rest of the ingredients. Bring to a boil. Reduce the heat, cover and simmer until the beans are soft and the sauce reduced, 1h15 to 1h30 min. Discard the bay leaves. Serve warm.


2 Responses to “Red Bean Stew”

  1. 1

    Eha — 08/20/2013 @ 5:18 am

    Nisrine, I love bean dishes too – healthy, filling and easy to make! Have just printed out this one. Also wandered over to your previous ones as I was not ‘with you’ when you posted those. So feel very lucky to have three new recipes to try. The Kenyan one also seems to have ‘my’ flavours . . . thank you. Hope all in the family well and James thriving!! How time passes . . .

  2. 2

    Christine — 08/20/2013 @ 8:17 am

    We love beans too, and this is a keeper recipe. I’ve been noticing how you prepare onions, garlic and other aromatics (this time red peppers) in your food processor. I’ve never done this before and am intrigued. It seems that it would make a voery tasty paste to start the recipe off. Is this why you do it, instead of chopping everything separately?

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