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Big Bold Bean Stew

Everyone needs a signature freezer dish. This is mine: a big, bold bean stew. It’s warming, nutritious, and truly, tantalizingly tasty. Perfect with a variety of carby staples such as brown rice, sweet potatoes or couscous, but equally delicious served with a crunchy salad on the side, it’s the perfect solution to pull out the freezer when the fridge is bare.

It freezes amazingly, so make a load up in bulk, and pull it out to ensure crowd-pleasing, every single time!

Recipe provided by Stephanie from

Cook Time
45 minutes
american, italian, dinner, lunch, appetizer, main-dish, sides


  • 1 can butter beans
  • 1 cup/8 fl oz green lentils
  • 1 can chopped tomatoes
  • 2 tbsp. oil (I used Hemp Oil)
  • 34 fl oz/2 pt vegetable stock
  • 2 onions
  • 4 garlic cloves
  • 1.5 tbsp. Thyme
  • 1.5 tbsp. Oregano
  • 1 tbsp. Paprika
  • 3 tbsp. tomato puree
  • 3.5oz chorizo sausage
  • 4 slices Parma Ham


  1. Finely chop onion and garlic and put to one side.
  2. Heat oil in large pan.
  3. Add garlic and heat gently until softened.
  4. Meanwhile, finely slice chorizo and tear parma ham into rough pieces.
  5. Add meat and garlic to pan, then cook on medium for 5 minutes.
  6. Add herbs, stir thoroughly, then add tomato puree.
  7. Add a little of the stock to the mixture to loosen, then cook on a low heat for 15 minutes.
  8. Add chopped tomatoes and beans then stir.
  9. Add remaining stock then the lentils to the pan.
  10. Bring to the boil, then simmer for 10 minutes. Reduce to a lower heat, and put a lid on the pan.
  11. Cook for at least as long as lentils on packet indicate - for intense flavor, the longer the better.
  12. Add additional stock as required.
  13. Service with rice, couscous, salad, potatoes or whatever you fancy.