Red Kidney Bean Stew
Submitted by evon
Vegetarian red kidney bean stew loaded with mushrooms, tomatoes, red pepper, leeks, carrots, and celery with a touch of paprika. A hearty one-pot meal in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThis vegetarian kidney bean stew is packed with vegetables and comes together in one pot in about 40 minutes. Red pepper, carrots, leeks, celery, mushrooms, and fresh tomatoes all go into the pot with cooked kidney beans and a shake of paprika.
The vegetables cook in two stages. The firmer ones (onion, pepper, carrots, leeks, celery) soften covered for 10 minutes first, building a flavorful base. Then the mushrooms, tomatoes, and beans join for another 10 to 15 minutes. This staggered approach means nothing is overcooked and everything keeps some texture.
No stock is needed here. The tomatoes break down and release their juices, which combine with the moisture from the mushrooms and the covered cooking to create a natural, light broth. The paprika adds warmth and a subtle smokiness.
This is a straightforward, wholesome stew that lets the vegetables speak for themselves.
Kitchen Tips
- Cook dried kidney beans ahead of time or use canned (rinsed and drained) for speed
- Keep the lid on during both cooking stages so the vegetables steam in their own juices
- Paprika loses its flavor quickly, so use a fresh jar for the best results
Variations
- Swap leeks for zucchini as the recipe suggests for a summer version
- Add a pinch of smoked paprika or cayenne for more depth and heat
- Serve over rice or with crusty bread to soak up the broth
Ingredients
Directions
Heat the oil in a large saucepan and add the onion, red pepper, carrots, leeks or zucchini and celery.
Cook gently for 10 minutes, covered, then add the mushrooms, tomatoes, kidney beans, paprika and salt and pepper to taste.
Continue to cook, covered, for a further 10 to 15 minutes.
Check the seasoning and serve.
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