Cannellini bean and pea stew

Cannellini bean and pea stew

This is made possible by BBC Foods!


  • 2 tbsp olive oil, plus extra to garnish
  • 200g/7oz red onion, finely diced
  • 200g/7oz celery, finely diced and leaves reserved for garnish
  • 200g/7oz red pepper, finely diced
  • 3 garlic cloves, grated
  • 2 tsp paprika
  • 2 tsp dried mixed herbs
  • 1 vegetable stock cube
  • 1 tbsp cornflour or plain flour
  • 400g tin cannellini beans, drained and rinsed
  • 2 tbsp tomato purée
  • 300g/10½oz frozen peas
  • salt and freshly ground black pepper


  1. Heat the oil in a large saucepan or casserole over a heat and add the onion, celery and red pepper.

  2. Season well with salt and pepper and fry for around 7 minutes.

  3. Add the garlic, paprika and herbs and stir for another 2 minutes.

    1. Or more if needed.

  4. Measure out 600ml hot water in a jug and crumble in the stock cube.

  5. Add the cornflour and stir to combine. Pour into the pan along with the beans and tomato purée.

  6. Bring to a gentle simmer for 5 minutes.

  7. Add the peas and simmer over a low heat for another 5 minutes.

  8. Serve the stew in warmed bowls and garnish with a little of the reserved celery leaf, a drizzle of olive oil and a sprinkle of black pepper.

Banner and Image Credit: BBC

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