Bean Stew with Smoky Paprika, Peppers and Kidney Beans
September 29, 2025
Hearty vegan bean stew with smoky paprika, sweet peppers, and kidney beans. Easy, healthy, and perfect with bread, rice, or quinoa.
Serves:3 larger or 4 regular portions
Time:~40 minutes
This easy vegan bean stew has quickly become one of my go-to dinners. Hearty without being heavy, with sweet peppers, tender kidney beans, and just enough smoky paprika to make it warm and full of flavour. Perfect with flatbreads, rice, or quinoa, made with simple pantry staples and even better the next day.
Ingredients
Base
- 1 tbsp olive oil
- 1 large red onion, finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- Pinch of chili flakes (optional)
Veg & beans
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 2 × 400 g (2 × 15 oz) tins kidney beans, drained & rinsed
- 1 × 400 g (14 oz) tin chopped tomatoes
- 250 ml (1 cup) vegetable stock — made with 1 ½ tsp bouillon powder
Finishing touches
- Juice of ½ lemon
- Salt & black pepper, to taste
Optional extras for serving
- Crusty bread, warm flatbreads, or a bed of fluffy quinoa/rice
- Dollop of yogurt or drizzle of tahini for creaminess
Instructions
1. Build the flavour base
- Heat a large pan over medium-to-high heat. Add the chopped tomatoes (with their juices) and cook for 5–7 minutes, stirring occasionally, until the liquid reduces and the tomatoes thicken slightly.
- Push the tomatoes to one side of the pan. Add olive oil and the chopped onion in the centre. Cook for 6–8 minutes, stirring, until the onion softens and turns golden.
- Stir the tomatoes and onions together, then add cumin, smoked paprika, coriander, and chili flakes. Cook for 1–2 minutes until fragrant.
2. Cook the peppers
- Add the sliced peppers and cook for 6–8 minutes, stirring occasionally, until they start to soften and take on a little colour.
3. Simmer the stew
- Stir in the kidney beans and vegetable stock. Season with salt and pepper.
- Bring to a gentle boil, then reduce the heat and let simmer for 20 minutes, until the sauce thickens and flavours meld.
4. Finish & brighten
- Stir in the lemon juice, taste and adjust seasoning.
Serving Suggestions
- •With warm flatbreads or crusty bread.
- •Over fluffy rice, couscous, or quinoa.
- •With a dollop of yogurt or tahini drizzle.
Storage & Meal Prep
- •Keeps well in the fridge for 3–4 days.
- •Flavours deepen overnight, making it even tastier the next day.
- •Freezes well for up to 2 months.
Variations & Substitutions
- •Other beans: Swap kidney beans for black beans, pinto beans, or even chickpeas.
- •Add more veg: Courgettes, aubergines, or sweet potatoes work well if you want extra bulk.
- •Make it spicier: Add a fresh chili, extra chili flakes, or a spoonful of harissa paste.
- •Make it creamier: Add coconut milk.
- •Protein boost: Add lentils along with the beans for an even heartier stew.
Enjoy!
This easy vegan bean stew has quickly become one of my go-to dinners. Hearty without being heavy, with sweet peppers, tender kidney beans, and just enough smoky paprika to make it warm and full of flavour. Perfect with flatbreads, rice, or quinoa, made with simple pantry staples and even better the next day.
Ingredients
Base
- 1 tbsp olive oil
- 1 large red onion, finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- Pinch of chili flakes (optional)
Veg & beans
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 2 × 400 g (2 × 15 oz) tins kidney beans, drained & rinsed
- 1 × 400 g (14 oz) tin chopped tomatoes
- 250 ml (1 cup) vegetable stock — made with 1 ½ tsp bouillon powder
Finishing touches
- Juice of ½ lemon
- Salt & black pepper, to taste
Optional extras for serving
- Crusty bread, warm flatbreads, or a bed of fluffy quinoa/rice
- Dollop of yogurt or drizzle of tahini for creaminess
Instructions
1. Build the flavour base
- Heat a large pan over medium-to-high heat. Add the chopped tomatoes (with their juices) and cook for 5–7 minutes, stirring occasionally, until the liquid reduces and the tomatoes thicken slightly.
- Push the tomatoes to one side of the pan. Add olive oil and the chopped onion in the centre. Cook for 6–8 minutes, stirring, until the onion softens and turns golden.
- Stir the tomatoes and onions together, then add cumin, smoked paprika, coriander, and chili flakes. Cook for 1–2 minutes until fragrant.
2. Cook the peppers
- Add the sliced peppers and cook for 6–8 minutes, stirring occasionally, until they start to soften and take on a little colour.
3. Simmer the stew
- Stir in the kidney beans and vegetable stock. Season with salt and pepper.
- Bring to a gentle boil, then reduce the heat and let simmer for 20 minutes, until the sauce thickens and flavours meld.
4. Finish & brighten
- Stir in the lemon juice, taste and adjust seasoning.
Serving Suggestions
- •With warm flatbreads or crusty bread.
- •Over fluffy rice, couscous, or quinoa.
- •With a dollop of yogurt or tahini drizzle.
Storage & Meal Prep
- •Keeps well in the fridge for 3–4 days.
- •Flavours deepen overnight, making it even tastier the next day.
- •Freezes well for up to 2 months.
Variations & Substitutions
- •Other beans: Swap kidney beans for black beans, pinto beans, or even chickpeas.
- •Add more veg: Courgettes, aubergines, or sweet potatoes work well if you want extra bulk.
- •Make it spicier: Add a fresh chili, extra chili flakes, or a spoonful of harissa paste.
- •Make it creamier: Add coconut milk.
- •Protein boost: Add lentils along with the beans for an even heartier stew.
Enjoy!
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