Karen's Three Bean Slow Cooker Stew

A hearty & rich vegan stew with amazing flavours. It’s perfect served with polenta as seen on the cover photo, with creamy mash, in a crispy jacket potato, or just on its own. A super healthy & comforting dish.  

Serves: 4

Cook time: 5 hours

Ingredients

  • 1 onion chopped
  • 1 large skin-on potato, cut into very small chunks
  • 3 carrots, thinly sliced
  • 2 tablespoons marinade
  • 2 tablespoons tomato puree
  • 2 tins of chopped tomatoes
  • 1 tin of butter beans drained
  • 1 tin of rosecoco beans drained
  • 1 tin of white kidney beans drained
  • A handful of frozen peas

Method

Place all the ingredients into a slow cooker on high & cook for 5 hours, stirring occasionally. 

NOTES

You can use any variety of beans for this recipe including kidney beans, black beans or even baked beans in tomato sauce!

Method

Place all the ingredients into a slow cooker on high & cook for 5 hours, stirring occasionally. 

NOTES

You can use any variety of beans for this recipe including kidney beans, black beans or even baked beans in tomato sauce!

Ingredients

  • 1 onion chopped
  • 1 large skin-on potato, cut into very small chunks
  • 3 carrots, thinly sliced
  • 2 tablespoons marinade
  • 2 tablespoons tomato puree
  • 2 tins of chopped tomatoes
  • 1 tin of butter beans drained
  • 1 tin of rosecoco beans drained
  • 1 tin of white kidney beans drained
  • A handful of frozen peas

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