Herbed Spring Bean Stew

Herbed Spring Bean Stew
Heather Nicholds, C.H.N.

This dish uses vegetables and herbs typical of the Provence region in France and adds some pinto beans to give you a wonderfully hearty but light-tasting vegan meal.

Herbed Spring Bean Stew

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2 servings

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  • 1 can pinto beans (or 1/2 cup dried, fully cooked)
  • 1 tsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 peppers, chopped
  • 1 can whole or diced tomatoes
  • 2 tsp dried oregano*
  • 2 tsp dried thyme*
  • 2 tsp dried marjoram*
  • 1 handful fresh parsley, chopped
  • *or 2 Tbsp Italian Herb Mix – Homemade Spice Mixes


  1. Rinse and drain the beans. If you are using dried beans in your healthy vegan recipes, they must be fully cooked before you begin. How To Cook Dried Beans
  2. Using a pot that can go in the oven, heat it to medium on the stove. Saute the onions, then garlic, then peppers in the olive oil. Add the tomatoes, dried herbs, cooked beans and salt and stir to combine. Cover the pot with a lid and put in the oven at 350 degrees F for about 30 minutes, or longer if you wish. If you prefer, you could just leave this on the stove rather than transfer to the oven, but you will need to keep a closer eye on it.
  3. Once the peppers have softened to your liking, serve the stew topped with as much fresh parsley as you enjoy, or stir it through to wilt.


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