Mexican Bean Stew

Mexican Bean Stew

In an attempt to utilise what I had in my cupboards, this lovely Mexican stew was created - its amazing what a few spices can do to pep up some tinned beans! Make this the day before you want to eat it for the best flavour.


| Serves: 4  | Prep Time: 10 Minutes | Cook Time: 30 Minutes | Total Time: 40 Minutes |


  • 1 TBSP olive oil
  • 1 Red onion, roughly chopped
  • 1 Red pepper, chopped
  • 1 TSP each of Paprika, Cumin, Coriander, Chili and Oregano
  • 1 400g tin of Kidney Beans
  • 1 400g tin of Butter Beans
  • 1 400g tin of Cannellini Beans
  • 400g tin of chopped tomatoes
  • 100ml Vegetable Stock 
  • 1 tbsp dark chocolate , chopped
  • Coriander, chopped


  • Step 1: Heat the oil in a large casserole and fry the onion and red pepper until softened - about 5 minutes.
  • Step 2: Add the spices, beans, tomatoes and stock, cover and simmer for 25 minutes.
  • Step 3: Stir in chocolate until melted and sprinkle over the coriander before serving.

| Author: Beth Sachs | Date: 20th December 2010 |


  1. Yum! Sorry to hear you are snowed in but this looks like it could make up for it in some small way

  2. I love that you added chocolate. This stew looks and sounds wonderful.

  3. Wow, the mexican bean stew sounds fabulous and so decadent with the added touch of the dark chocolate.

  4. The perfect dish for this weather.

    Agree on the "come back rain" sentiment!!!!

  5. This stew looks delicious! I like the festive color!

  6. We love stews like this especially on cold snowy days. You guys have been hit hard this year but we have a hard time feeling too bad because we've had almost 35 inches this December!

  7. Nice! Happy new year to everyone, and a great 2011!


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