Store cupboard spiced bean stew
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2–4
This store cupboard spiced bean stew will help you keep on top of busy weeks. Make a batch to store in the freezer and use it in different ways.
By Elly Curshen
Ingredients
For the spice blend
- 2 tbsp ground cumin
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp dried oregano
- 2 tsp sea salt flakes
- 1 tsp ground black pepper
- ½ tsp cayenne pepper
- 3 tbsp chipotle chilli flakes
- 2 tbsp cornflour
For the stew
- 2 tbsp spice blend (see above)
- 400g tin chopped tomatoes
- 400g tin mixed beans, drained and rinsed
- 400g tin butter beans, drained and rinsed
Method
To make the spice blend, mix all of the ingredients together well in an airtight jar.
To make the stew, place the spice blend, tomatoes, mixed beans and butter beans in a saucepan. The remaining spice blend can be stored and used in other recipes. Bring the stew to a simmer, then half cover the pan with a lid and cook gently over a low heat for 20 minutes.
Serve using the suggestions in the Recipe Tips or however you like!
Recipe tips
This store cupboard spiced bean stew can dressed up or down. Try it on toast with grated cheese or with soured cream on a baked potato.
You can also top it with pan-fried fish, such as sea bass fillets. Dust the fish with 1 heaped tablespoon plain flour mixed with 1 tablespoon spice blend and fry in a dash of oil (maybe a knob of butter too) for 2 minutes on each side until golden and cooked through.
